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If you are unsure whether this Indian Carrot Soup recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| “Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." | | ~ Waverly Root (1903-1982) |
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Soup Recipes
Indian Carrot Soup Recipe
Recipe Ingredients:
Nonstick cooking spray, as needed
1 small onion, chopped
1 tbsp minced fresh ginger
1 tsp olive oil
1 1/2 tsp curry powder
1/2 tsp ground cumin
2 cans fat-free reduced-sodium chicken broth, (14 oz ea), divided
1 lb peeled baby carrots
1 tbsp sugar
1/4 tsp ground cinnamon
1 pinch ground red pepper
2 tsp fresh lime juice
3 tbsp chopped fresh cilantro
1/4 cup plain nonfat yogurt
Recipe Instructions:
Spray large saucepan with cooking spray; heat over medium heat. Add onion and ginger; reduce heat to low. Cover; cook 3 to 4 minutes or until onion is transparent and crisp-tender, stirring occasionally.
Add olive oil; cook and stir, uncovered, 3 to 4 minutes or until onion just turns golden. Add curry powder and cumin; cook and stir 30 seconds or until fragrant.
Add 1 can chicken broth and carrots; bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 minutes or until carrots are tender.
Ladle carrot mixture into food processor; process until smooth. Return to saucepan; stir in remaining 1 can chicken broth, sugar, cinnamon and red pepper; bring to a boil over medium heat. Remove from heat; stir in lime juice.
Ladle into bowls; sprinkle with cilantro. Top each serving with 1 tablespoon yogurt.
This recipe yields 4 servings.
Exchanges Per Serving: 1/2 Starch, 3 Vegetable, 1 Fat.
Nutrition Facts: Calories 99; Calories from Fat 20%; Total Fat 2g; Saturated Fat 1g; Protein 3g; Carbohydrates 17g; Cholesterol 1mg; Sodium 77mg; Dietary Fiber 1g.
Comments: Vitamin-rich and inexpensive, carrots star in this rich and spicy soup without the addition of any cream. This soup can be made with winter squash, such as butternut, acorn or hubbard, in place of the carrots.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-07-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
Servings: 4
| “Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” | | ~ Pearl Buck (1892-1973) American Nobel Prize winning author. |
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Important Note: This Indian Carrot Soup
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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This
Indian Carrot Soup recipe is located in our Soup Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Indian Carrot Soup Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |
