Chilled curried carrot soup
4 medium, chunked
½ medium, white, roughly chopped
Reduced-sodium chicken broth
½ Tbsp, minced, peeled, fresh
Light sour cream
Fat free skim milk
1 tsp, snipped
- In a medium saucepan, combine the carrots, onion, and broth, then stir in the ginger and curry powder; bring to a boil. Reduce the heat and simmer, covered, until the carrots can be mashed easily, 40–45 minutes.
- Transfer to a blender or food processor and puree. Transfer to a bowl, add the salt, and refrigerate, tightly covered, at least 2 hours.
- In a small bowl, whisk the sour cream and milk until smooth. Serve the soup, dolloped with the sour cream mixture and sprinkled with the chives.