Curry Delight
- Spray a large heavy saucepan with vegetable oil and place over
medium-high heat
- Add the sweet potato and onion, and salt; saute for 5 minutes
stirring, adding several tablespoons of water to prevent sticking
- Add the ginger, squash, stock, and curry powder, and pepper and
optional bouillon
- Bring to a boil, reduce the heat, cover, and simmer for
30-35 minutes
- Preheat oven to 325F
- Coat the bread slices generously with vegetable oil spray and
place on a baking sheet
- Sprinkle with curry powder and Parmesan
- Bake for 2 to 5 minutes or until crunchy and lightly browned and
cut into croutons
- In a food processor or with an immersion, or hand, blender,
puree the soup until smooth
- Ladle into individual serving bowls, top with croutons and
sprinkle with chopped fresh chives
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Ingredients
- Vegetable oil spray
- 1 md Sweet potato, peeled and chopped
- lg Onion, chopped
- Salt
- 1 1/2 tb Fresh ginger root, grated
- 2 lb Crook neck squash, sliced
- 1/2" thick (5 to 6 cups sliced)
- 3 c Fat-free chicken broth(low-salt)
- 1 tb Curry powder
- Freshly ground black pepper
- 1/2 ts Chicken bouillon, granules(low-salt)
- Chopped chives or scallions(for garnish)
- 8 sl French bread
- 1/4-inch thick Vegetable oil spray 2 ts Curry powder 2 tb Nonfat
parmesans cheese
- Fresh herb
Comment
This source if from the Net and is for personal recording and purposes
only.
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