|
Ingredients: Nonstick cooking spray 1 small onion, chopped 1 tablespoon minced fresh ginger 1 teaspoon olive oil 1-1/2 teaspoons curry powder 1/2 teaspoon ground cumin 2 cans (about 14 ounces each) fat free reduced-sodium chicken broth, divided 1 pound peeled baby carrots 1 tablespoon sugar 1/4 teaspoon ground cinnamon Pinch ground red pepper 2 teaspoons fresh lime juice 3 tablespoons chopped cilantro 1/4 cup plain nonfat yogurt Directions: Spray large saucepan with cooking spray; heat over medium heat. Add onion and ginger; reduce heat to low. Cover; cook three to four minutes or until onion is transparent and crisp-tender, stirring occasionally. Add olive oil; cook and stir, uncovered, three to four minutes or until onion just turns golden. Add curry powder and cumin; cook and stir 30 seconds or until fragrant. Add one 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 one 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 if desired. Recipe makes four servings. Nutritional information per serving: Calories: 99 Total Fat: 2g Saturated Fat: trace Protein: 3g Carbohydrate: 17g Cholesterol: trace Sodium: 77mg Fiber: 1g Dietary Exchanges: 1/2 Starch/Bread, 3 Vegetable, 1 Fat |