Carrot Habanero Soup

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Carrot Habanero Soup

 

1 tablespoon olive oil

1 cup

thinly sliced leek (about 1 large)

1/2 cup chopped onion

1 pound carrots,

chopped

1 whole habanero pepper

1 tablespoon minced peeled fresh

ginger

1 garlic clove, minced

1/4 cup dry white wine

3 1/2 cups

water

1 cup chopped peeled sweet potato

1/4 cup fresh orange juice

1/2

teaspoon ground coriander

1 tablespoon honey

1/2 teaspoon salt

5

tablespoons plain low-fat yogurt

Chopped fresh cilantro leaves

(optional)

 

Heat oil in a Dutch oven over medium-high heat. Add leek,

onion, and

carrots; sauté 7 minutes or until tender. Pierce habanero

several

times with a knife. Add habanero, ginger, and garlic to pan; sauté

2

minutes. Stir in wine, scraping pan to loosen browned bits. Add

water

and sweet potato; bring to a boil. Partially cover, reduce heat,

and

simmer 30 minutes or until tender. Stir in orange juice and

coriander.

Remove and discard habanero.

Place half of carrot mixture in a blender;

process until smooth. Pour

pureed mixture into a medium bowl; repeat

procedure with remaining

carrot mixture. Press carrot mixture, in batches,

through a large

fine sieve into pan; discard solids. Stir honey and salt into

carrot

mixture; cook over medium heat 5 minutes or until thoroughly

heated.

Ladle into bowls; top with low-fat yogurt. Garnish with

cilantro

leaves, if desired.

 

Yield: 5 servings (serving size: 1 cup

soup and 1 tablespoon yogurt)

 

CALORIES 119 (20% from fat); FAT 2.8g (sat

0.5g,mono 1.7g,poly 0.4g);

PROTEIN 2.4g; CHOLESTEROL 1mg; CALCIUM 75mg;

SODIUM 269mg; FIBER

3.7g; IRON 0.9mg; CARBOHYDRATE 20.9g

 

Cooking

Light, JANUARY 2005