Curried Lima Bean Soup With Tomato - 30.62g Carbs, 5.81g Fiber, 6.15g Sugar
From: www.realsimple.com
Hands-On Time: 20 Mins
Total Time: 1 Hour
Servings: 6
2 yellow onions, roughly chopped
1 2-inch piece fresh ginger, peeled and roughly chopped
4 cloves garlic, peeled
2 medium carrots, roughly chopped
2 Tbsp vegetable oil, divided
2 tomatoes (about 8 oz.), chopped
2 tsp curry powder
1/4 tsp ground allspice
1/4 tsp cayenne pepper, optional
8 cups vegetable or chicken stock
1/4 cup brown rice
2 cups frozen peas, lima beans, or shelled edamame
Yogurt, Cilantro, and lime wedges, for serving
Combine onion, ginger, garlic and carrots in a food processor and pulse until finely chopped.
Heat 2 tablespoons oil in a large heavy-bottomed pot over medium high. Add onion mixture and cook, stirring often, until softened, about 4 minutes. Add tomatoes and cook until liquid has mostly evaporated, about 2 minutes. Add curry powder, allspice and cayenne if using and stir to combine. Add stock and brown rice and bring to a simmer. Simmer, uncovered, until rice is tender and liquid is slightly reduced, 30 to 35 minutes.
Add peas and simmer until bright green and tender, about 2 minutes. Serve soup topped with yogurt and cilantro, with lime wedges on the side.
Servings: 6
Nutrition per Serving: 197.31 Calories, 5.94g Fat, 0.49g Sat fat, 0mg Cholesterol, 780.11 Sodium, 30.62g Carbs, 5.81g Fiber, 6.15g Sugar, 5.91g Protein
Posted by: chefgloria1030@yahoo.com
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