Easy Healthy Soup Recipe: Curried Carrot Soup

Curried Carrot SoupThis creamy carrot soup recipe is flavored with curry and ginger creating an invigorating easy healthy recipes dish. Adapted from Kitchen Life by Art Smith, curried carrot soup is healthy and full of flavor and wonderful aroma. It uses nonfat yogurt to make a creamy and light-colored so you can have as much as you want without the guilt.

A rich source of vitamin A, carrot soup easy appetizers are non-fattening and makes a seriously good appetizer for any meal. This recipe uses chicken stock but you can also use vegetable stock if you want a vegetarian version or a healthier dish. This makes a thoughtful dish to make for a loved one who is recuperating from an illness. The ginger and the curry help stimulate the senses and give a boost of energy.

You can freeze carrot soup for a long time and heat it up for a quick meal or meal starter. Just don’t add the yogurt if you plan on keeping it for a long time. Instead, add the yogurt when you are ready to eat it and mix it in the last minute when heating it up. In the fridge, homemade cart soup will last up to three days.

Ingredients: 1 tablespoon olive oil, 1 medium onion, chopped, 1 celery rib, chopped, 1 garlic clove, sliced, 2 lbs. carrots, cut into ½ in. rounds, 1 tablespoon curry powder, 1 teaspoon ground ginger, 5 cups chicken stock, 1 cup plain nonfat yogurt, Salt, Freshly ground pepper

Preparation Instructions: Curried Carrot Soup2

In a large saucepan placed over medium heat, warm the oil. Add the onion, celery, and garlic. Cover and cook, stirring occasionally, until the onion is golden. Add the carrots, curry powder, and ginger. Cook for 30 seconds, stirring constantly. Add the stock and bring to a boil over high heat. Reduce the heat to medium low and partially cover. Simmer gently until the carrots are tender, about 30 minutes. Remove the pot from the stove and, using an immersion blender, puree the soup. Turn the stove burner down to low and return the pot to the stove. Add the yogurt and stir well. Don’t allow the soup to boil or simmer. Season with salt and pepper.

There are many ways you can dress up this carrot soup recipe if you want a fancier presentation or a richer more robust flavor. Instead of yogurt, you can use sour cream if you don’t care about the calories. Cilantro or coriander leaves will add a zesty spice. Croutons give the soup a lovely crunch, body and texture. Bacon strips or bacon bits will make it savory and mouthwateringly irresistible. You can also garnish the curried carrot soup with grated Parmesan or Cheddar cheese, chopped basil, chives, chervil, dill, parsley, or mint. Add a dash of powdered chili for extra spice and excitement.

Source: www.gourmandia.com

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Healthy Corn Recipe: Corn Cakes

Corn CakesOne of the easy healthy recipes that makes a scrumptious snack, side dish or easy appetizers, corn cakes is fried until golden and served with a delicious sour cream dip flavored with cilantro. This is a Mexican-inspired recipe that can also be served with salsa or guacamole. You can also have corn cakes for breakfast, smeared with butter and corn syrup, in lieu of pancakes. Adapted from Cooking For Friends, corn cakes also make a fun and awesome party food.

Made from simple ingredients, the batter consists of yellow cornmeal, baking powder, granulated sugar, whole kernel corn, water, skim milk, egg, and dried chives. The flour, baking powder, and the sugar are mixed separately to make sure they are evenly distributed. Hot boiling water is added to the yellow cornmeal to make the base for the batter and mixed until it is nice and smooth. The other moist ingredients, namely the eggs, kernel corn, and milk as well as the chives are added to the batter and stirred. It is important that when you add the flour mixture to the moist batter, you only mix it just until all the flour is moistened. Do not over mix the batter when you have added the flour mixture or the dough will be dense as opposed to light, fluffy and airy. A bit of lumps is desirable. This incorporates air into the cakes as it fries and cooks so that it is crunchy on the outside and tender inside.

Ingredients: 2 tbsp. flour, 1 1/2 tsp. baking powder, 1 tsp. granulated sugar, Boiling water, 1 cup yellow cornmeal, 1/4 cup skim milk, 1/2 cup frozen whole kernel corn, 1 egg, slightly beaten, 1 tsp. dried chives, 3 tbsp. olive oil, 1/2 tsp. dried cilantro, 1/3 cup fat-free sour cream

Preparation Instructions: Corn Cakes2

In a small bowl, mix together flour, baking powder and sugar. Set aside. In a medium-size mixing bowl, add enough boiling water to the cornmeal to make a stiff batter. Add milk, stirring until smooth. Add corn, egg and chives. Add flour mixture; stir until flour is just moistened. Heat 2 tbsp. of the oil in a medium-size skillet over medium heat. Drop cornmeal batter into oil by rounded teaspoons. Cook for 2 minutes, then turn. Cook another 1-2 minutes, until both sides are brown. Transfer cooked cakes to a serving dish, using paper towel to drain excess oil. Continue cooking cakes until batter is gone, adding more oil if needed. Stir the cilantro into the sour cream and serve with the cakes.

Corn cakes are especially wonderful served with Mexican dishes and make a stellar starter for a Mexican-themed meal. It also works with Asian dishes, particularly Indian food. This corn cake recipe is quick and easy to prepare so you can make it at the last minute. Alternatively, you can add cilantro to the batter and use chives for the sour cream instead of the other way around.

Source: www.gourmandia.com