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1 tablespoon
margarine or butter
1
⁄2 cup chopped onion
3 cups water
3
1
⁄2 cups sliced carrots
1 teaspoon sugar
1
⁄2 teaspoon curry
powder
1
⁄4
teaspoon nutmeg
1
⁄4 teaspoon salt
1 teaspoon lemon juice
1
⁄2 cup lowfat or nonfat
plain yogurt
Chopped cashews,
if desired
Heat margarine in large saucepan over medium-high
heat. Add onion and cook about 2 to 3 minutes. Add
water and carrots. Bring to boil. Reduce heat to low
and simmer, uncovered, until carrots are tender,
about 10 to 15 minutes. Cool 5 minutes.
Pour half of cooled carrot mixture into blender jar.
Cover and blend at STIR about 15 seconds. Add
remaining carrot mixture. Blend at MIX about 20 to
30 seconds; scrape sides of blender jar every 10
seconds.
Return mixture to saucepan. Stir in sugar, curry
powder, nutmeg, salt, and lemon juice. Simmer,
uncovered, about 5 minutes.
Return mixture to blender jar. Add yogurt. Blend at
STIR until very smooth, about 30 to 60 seconds;
scrape sides of blender jar every 10 seconds.
Serve hot, garnished with chopped cashews, if
desired.
Yield: 4 (1 cup) servings.
Per serving: About 103 cal, 3 g pro, 16 g car,
4 g fat, 3 mg chol, 243 mg sod.
Curry Carrot Bisque
2 tablespoons
margarine or butter
1
⁄2 cup chopped onion
1
⁄2 cup chopped celery
2 tablespoons all-
purpose flour
1 can (14
1
⁄2 oz.)
reduced-sodium
chicken broth
1
⁄2 cup water
4 cups sliced fresh
mushrooms
1 cup skim or lowfat
milk
1
⁄4 teaspoon dried
marjoram
1
⁄4
teaspoon salt
1
⁄8 teaspoon pepper
2 to 4 tablespoons dry
sherry
Nonfat sour cream, if
desired
Heat margarine in large saucepan over medium-
high heat. Add onion and celery; cook, uncovered,
about 3 to 5 minutes. Add flour, broth, water, and
3 cups mushrooms. Bring to a boil. Reduce heat to
low and simmer, uncovered, until mushrooms are
tender, about 10 to 15 minutes. Cool 5 minutes.
Pour half of cooled mushroom mixture into blender
jar. Cover and blend at STIR about 15 to 20
seconds. Add remaining mushroom mixture. Blend
at MIX about 30 seconds. Return mixture to
saucepan. Add remaining 1 cup mushroom slices,
milk, marjoram, salt, pepper, and sherry. Simmer
about 5 to 10 minutes.
If desired, drop sour cream by teaspoonfuls over
warm soup; swirl gently with tip of spoon.
Yield: 4 (1 cup) servings.
Per serving: About 123 cal, 6 g pro, 12 g car,
6 g fat, 1 mg chol, 450 mg sod.
Mushroom Bisque