Baby Carrots With Curry Sauce Food

BABY CARROT SOUP WITH CILANTRO AND CURRY

Baby Carrot Soup With Cilantro and Curry image

Make and share this Baby Carrot Soup With Cilantro and Curry recipe from Food.com.

Provided by Barefoot Beachcomber

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 lb baby carrots
1/2 medium onion, chopped
1 tablespoon curry paste (hot medium or mild)
2 tablespoons flour
4 cups vegetable stock
1/4 cup chopped fresh cilantro
salt and pepper
1/4 cup low-fat yogurt (optional)

Steps:

Heat the oil in a pot over medium heat.
Add carrots and onion, and cook until slightly softened, about 5 minutes.
Mix in curry paste and flour.
While stirring, slowly pour in stock.
Bring to a boil, and then adjust heat so the soup gently simmers.
Cook until carrots are tender, about 20 minutes.
Working in batches, puree mixture in a blender or food processor.
Return soup to pot and bring back to a simmer.
Stir in the cilantro; season with salt and pepper.
Pour soup into bowls.
If desired, set a spoonful of yogurt in the centre of each bowl.

CURRIED CARROTS

Curried Carrots image

This is a modification of a recipe from the old Silver Palate cookbook. It is very easy to make and delicious! This is tasty & pretty enough for holiday meals & company dinners.

Provided by MA HIKER

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (1 lb) bag baby carrots
6 tablespoons butter
2 tablespoons curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh lemon juice
2 tablespoons brown sugar
1 cup pecans, toasted and chopped

Steps:

Place the carrots in a heavy large saucepan and add cold water to cover.
Cook over medium high heat just until tender, about 15 minutes.
Drain and return to pan.
Mix the butter, curry powder, salt and pepper and add to the carrots.
Heat over very low heat, tossing to coat the carrots with the butter mixture.
Add the lemon juice and brown sugar.
Heat, tossing occasionally, until the carrots are glazed.
Sprinkle with chopped pecans.
Serve immediately.

Nutrition Facts : Calories 280.8, Fat 25, SaturatedFat 8.5, Cholesterol 30.5, Sodium 240.7, Carbohydrate 15.4, Fiber 3.9, Sugar 9.1, Protein 2.6

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