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Curried Carrot and Potato Soup Shooters

Food Now – Curried Carrot and Potato Soup Shooters

NNL Staff - November 7, 2013 0

A summer favourite, corn blends with sweet smoked paprika for a tasty dip. Smoked paprika is the secret spice of Spain and is available in bulk stores and spice aisles. Serve with corn tortilla chips for dipping. Preparation Info: Preparation Time: 20 minutes Cooking Time: 10 minutes Makes: about 3 cup (750 mL), enough for 12 servings Ingredients: 4 large cobs Ontario Corn 2 tbsp (25 mL) butter 2 Ontario Green Onions, minced 4 cloves Ontario Garlic, crushed 2/3 cup (150 mL) reduced-fat mayonnaise 1/3 cup (75 mL) water 1/4 cup (50 mL) freshly grated Parmesan cheese 2 tsp (10 mL) smoked paprika 2 tsp (10 mL) fresh lime juice 1/2 tsp (2 mL) pepper 1/4 tsp (1 mL) salt Hot pepper or chipotle pepper sauce (optional) 1/4 cup (50 mL) finely diced seeded Ontario Tomatoes 2 tbsp (25 mL) minced fresh Ontario Coriander Preparation Instructions: Slice kernels from corn cobs to make 4 cups (1 L). In large skillet, melt butter over medium-high; cook corn, undisturbed, for 3 minutes or until starting to brown. Stir and cook for 2 minutes or until deep golden brown. Stir in green onions and garlic; cook for 1 to 2 minutes. Reduce heat to medium-low; stir in mayonnaise, water, cheese, paprika, lime juice, pepper and salt until smooth. Cook, stirring, until slightly thickened, 2 to 3 minutes. Season with hot sauce (if using). Spoon into shallow serving dish, such as pie plate; garnish with tomato and coriander. Serve warm or at room temperature. Nutritional Information: 1 Serving (2 tbsp/25 mL) Carbohydrates: 11.0 grams Calories: 114 Fat: 7.0 grams Fibre: 2.0 grams Protein: 3.0 grams Sodium: 220 mg

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