Baby Carrot Soup With Cilantro and Curry

Name: Baby Carrot Soup With Cilantro and Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 454 grams baby carrot; 1 Tbsp curry paste (hot medium or mild); 2 Tbsps flour; 59 milliliters chopped fresh cilantro; 59 milliliters low-fat yogurt (optional); 1 mediums onion, chopped; 4 servings salt and pepper; 2 Tbsps vegetable oil; 946 milliliters vegetable stock

Baby Carrot Soup With Cilantro and Curry might be just the soup you are searching for. This vegetarian recipe serves 4. One serving contains 152 calories, 2g of protein, and 8g of fat. It will be a hit at your Autumn event. This recipe is typical of Indian cuisine. Head to the store and pick up baby carrot, onion, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Ingredients

Servings:

454grams

baby carrot 1Tbsp

curry paste (hot medium or mild)2Tbsps

flour 59milliliters

chopped fresh cilantro 59milliliters

low-fat yogurt (optional)1mediums

onion, chopped 4servings

salt and pepper 2Tbsps

vegetable oil 946milliliters

vegetable stock

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian on the menu? Try pairing with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Brundlmayer Kamptaler Terrassen Gruner Veltliner. It has 4.3 out of 5 stars and a bottle costs about 25 dollars.