CURRIED CRANBERRY SOUP
www.RecipeGirl.com
2 cups water
½ tsp salt
½ tsp freshly ground black pepper
¼ cup sugar
½ tsp ground cinnamon
½ tsp ground ginger
1 tsp curry powder
12 oz fresh or frozen cranberries
12 oz can evaporated skim milk
1 Tbs fresh lemon juice
¼ cup light sour cream for garnish
1. Combine water, salt, pepper, sugar, cinnamon, ginger and curry powder in a large saucepan and bring to a boil over medium heat. Add the cranberries and bring back to a boil. Reduce the heat to low and simmer about 10 minutes, or until the cranberries begin to pop and become soft.
2. Remove from heat and stir in the evaporated milk and lemon juice. Cool slightly and then pour into a blender and puree. Pour the pureed soup through a fine mesh strainer to remove the pulp.
3. Serve hot, at room temperature or chilled. Just before serving, garnish with 1 Tablespoon of sour cream.
Servings: 4
Yield: 4 cups
Nutritional Information
Per Serving
Calories 155
Calories from Fat 9
Total Fat 1g
Saturated Fat .5g
Cholesterol 6mg
Sodium 409g
Potassium 387mg
Carbohydrates 30g
Dietary Fiber 2g
Sugar 25g
Net Carbs 28g
Protein 775g
WW POINTS: 3.5
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