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Recipe of Cold Carrot Soup
Recipe

Cold Carrot Soup

30 mins
Low
10
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A rich and healthy soup made with carrots, milk and cottage cheese.
Learn more about Arturo Weiss Pick

Ingredients

6 portions
  • 400 grams carrot
  • 2 stems celery, sliced
  • 1 leave bay (laurel)
  • 2 tablespoons vegetal oil
  • 1 onion, chopped
  • 1 tablespoon curry powder
  • 2 cups chicken consommé
  • 1/2 cups Tabasco sauce
  • 1 cup milk
  • 1 cup cottage cheese

Preparation

In a large pot over medium heat heat the oil and brown the onion and curry for 5 minutes.
Add the consommé, the carrots, the celery, the laurel, and the tabasco sauce.
Cover and cook for 25 minutes until the carrots are soft.
Remove the bay leaves and liquefy the soup in a blender or food processor with milk and cottage cheese.
Put in a bowl and chill in the refrigerator for at least 30 minutes.

PRESENTATION

Serve in a soup platter and serve with chiles and cheese so everyone can season to taste.

TIPS

Use milk and light or low-fat cottage cheese to reduce the calories in the dish.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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