Chilled Curried Pinto Bean and Gingered Carrot Soup
| Yield: | 4 Servings |
| Categories: | Low-Fat, Cold Soups |
| 1 | tb | Canola oil |
| 1 | md | Onion; finely chopped |
| 1 | lb | Carrots; quartered lengthwise, cut into 1/4" pieces |
| 2 | tb | Fresh ginger; minced |
| 1 | ts | Curry powder or garam masala; or more to taste |
| 15 | oz | Canned pinto beans; rinsed and drained |
| 3 | c | Chicken broth |
| 1 | c | Plain low-fat yogurt |
| 2 | tb | Chopped cilantro; leaves |
| 2 | Scallion; finely sliced | |
| White and green parts |
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