Cold Carrot Soup

Name: Cold Carrot Soup
Prep time: 30 min
Yield: 6
Cuisine: Internacional
Ingredients: 400 grams carrot; 2 stems celery, sliced; 1 leaf bay; 2 tablespoons vegetable oil; 1 onion, chopped; 1 tablespoon curry powder; 2 cups chicken bullion; 1/2 cups Tabasco sauce; 1 cup cow's milk; 1 cup cottage cheese

Arturo Weiss Pick

A rich and healthy soup made with carrots, milk, and cottage cheese.

Reviewed by Editorial Team of Kiwilimón

Published: 22-12-2009

Preparation

30 mins

Low

In a large pot over medium heat, heat the oil and sauté the onion and curry for 5 minutes. Add the broth, carrots, celery, bay leaf, and Tabasco sauce. Cover and let cook for 25 minutes until the carrots are soft. Remove the bay leaves and blend the soup in a blender or food processor with the milk and cottage cheese. Put in a container and chill in the refrigerator for at least 30 minutes.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

Provided by

Presentation

Serve in a soup platter and accompany with chili peppers and cheese for everyone to season to taste.

Tips

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

Cold Carrot Soup

Ingredients

Preparation

Nutritional information

Presentation

Tips

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