KitchenAid KPCB148, KPCB348 manual Curried Carrot Soup

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CURRIED CARROT SOUP

1 tablespoon vegetable oil

1⁄2 cup chopped onion

1teaspoon curry powder

3cups water

1⁄2 cup orange juice

4cups (about 1 lb.) peeled and sliced carrots

2teaspoons coarsely chopped gingerroot

2teaspoons sugar 11⁄2 teaspoons salt

1cup sour cream or plain yogurt

Chopped cashews, if desired

CHEF’S BLENDER

Heat oil in large saucepan over medium-high heat. Add onion and curry powder; cook 1 to 2 minutes. Add remaining ingredients except sour cream and cashews. Bring to a boil. Reduce heat and simmer, uncovered, 10 to 15 minutes, or until carrots are tender. Cool

5 minutes.

Pour half of carrot mixture into blender jar. Cover and blend at Low 5 seconds. Add remaining carrot mixture. Cover and blend at Medium about 10 seconds, or until smooth. Add sour cream. Cover and blend at Low about 5 seconds, or until combined.

Return to saucepan; simmer until thoroughly heated. Garnish with cashews, if desired.

BAR BLENDER

Prepare, cook, and cool as directed for Chef’s Blender. Pour half of carrot mixture into blender jar. Cover and blend at Pulse 2 times, 3 seconds each time. Add remaining carrot mixture. Cover and blend at On for 5 to 8 seconds, or until smooth. Add sour cream. Cover and blend at Pulse 2 times, about 3 seconds each time, or until combined. Continue with Chef’s Blender directions.

Yield: 5 servings (1 cup per serving).

Per Serving: About 190 cal, 3 g pro, 19 g carb, 13 g total fat, 6 g sat fat, 25 mg chol, 790 mg sod.

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Contents Professional KPCB348 KitchenAid PRO Line Series Chef’s Blender Table of Contents Warranty and Service Information Your safety and the safety of others are very important Blender SafetyImportant Safeguards Product Registration Proof of PurchaseVolts 120 V.A.C. only Hertz 60 Hz Electrical RequirementsFeatures Operation Blender Features 48 oz. Clear Polycarbonate or Stainless Steel Jar Under Base Cord Wrap Using the PRO Line Series Blender Using the PRO Line Series Blender Using the Pulse Feature Speed Control Guide Operating Tips Operating Tips Food Prep Tips Purée Cottage Cheese or Ricotta Cheese Make Baby Food from Adult Food Care and Cleaning Troubleshooting Troubleshooting Blender CHEF’S Blender Brandy AlexanderCaramel Irish Coffee Froth EGG NOG Shake Variation Frozen Strawberry Basil Daiquiri Frozen DaiquiriVariation Frozen Dark Russian Frozen White RussianHard Cranberry Orange Breeze Mango Peach Flip Variation Strawberry Margarita MargaritaMojito Slush Peach Bellini Peppered Grasshopper Raspberry Bellini RUM Mocha Freeze HOT Mexican Mocha Triple Chocolate HOT Chocolate Cup milk Tablespoons malt powder Fresh Berry MaltVariation Banana Ginger Shake Mango Ginger ShakePeanut BUTTER-BANANA Breakfast Shake Cups orange juice Raspberry Breakfast RefresherVariation Lime Sherbet Melon Cooler Sherbet Melon CoolerSTRAWBERRY-BANANA Smoothie Baba Ghanoush CARDAMOM-ORANGE Fruit DIP Crab Spread Hummus Layered Mexican DIP Mixed Olive Tapenade RED Pepper Basil Spread Blue Cheese Dressing CARDAMOM-ORANGE Salad Dressing Chipotlé Tomato Dressing Raspberry Balsamic Vinaigrette Roasted Tomatillo Salsa THREE-HERB Pesto Avocado Lime Soup Cheddar Potato Leek Soup Curried Carrot Soup Gazpacho Mushroom Soup Roasted Butternut and Apple Soup Basic Pancakes Basic Waffles Buttermilk Pancakes OATMEAL-RAISIN Pancakes Toasted Walnut Pumpkin Waffles Warranty and Service District of Columbia For the 50 United StatesFor Puerto Rico Arranging for HASSLE-FREE ReplacementArranging for Service After Warranty Expires Replacement PartsPuerto Rico 50 United StatesPage For the WAY IT’S Made