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Nutrition
Facts:
(per serving) |
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Calories:
130
Fat: 0g
Cholesterol: 0mg
Sodium: 312mg
Carbohydrate: 25g
Fiber: 4g
Protein: 10g
Soy Protein: 6.25g |
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This recipe is: |
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Low Fat
Low Cholesterol
Low Sodium
Kid Friendly
Vegetarian
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Recipes - Appetizers,
Salad & Soup
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Curried
Carrot Soup
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| Kathy
Farrell-Kingsley |
| Serves: 6 |
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This soup, with its wonderful combination
of sweet carrots, curry and ginger, is a
snap to make. Serve it with a few croutons
if you like.
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| Measures
Translation Table |
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| Ingredients: |
8
medium carrots, peeled and cut into 1-inch
chunks
1 medium all-purpose potato, peeled and cut
into 1-inch chunks
1 small onion, coarsely chopped
2 tablespoons light brown sugar
2 teaspoons minced fresh ginger
2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
14 1/2 ounce can vegetable broth
5 ounce can evaporated skim milk
1/4 cup Natural
GeniSoy® Protein Powder |
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| Instructions: |
- In a 3 1/2-quart or larger electric
slow cooker, combine the carrots, potato,
onion, brown sugar, ginger, curry powder,
salt and pepper.
- Stir in the broth.
- Cover and cook at the low setting until
the vegetables are tender, 1 to 2 hours.
- Use a hand-held immersion blender to
coarsely purée the soup right in
the insert. (Alternatively, the soup can
be proccessed in batches in a food processor
fitted with the metal blade or in a blender,
then return the mixture to the slow cooker.)
- Stir in the milk and Increase the cooker
heat setting to high.
- Cover and cook until soup is heated
through, about 30 minutes.
- Stir in the Natural
GeniSoy® Protein Powder and serve
hot.
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