|
Makes 4 servings. Recipe from Cooking Light. Serving size: 1 cup soup , 2 tablespoons yogurt & 2 mint or parsley sprigs for garnish. Ingredients 2 teaspoons dark sesame oil ⅓ cup sliced shallots (about 1 large) 1 pound baby carrots, peeled and cut into 2-inch pieces 2 cups fat-free, less-sodium chicken broth 1 teaspoon grated peeled fresh ginger ½ cup 2% Greek-style plain yogurt 8 fresh mint or parsley sprigs paprika or cayenne Nutrition Calories: 94 Total fat: 3g Cholesterol: 2mg Sodium: 326mg Total Carbs: 13g Dietary Fiber: 4g Protein: 4g |
Directions
- Heat oil in a medium saucepan over medium heat. Add shallots to pan; cook 2 minutes or until almost tender, stirring occasionally. Add carrots; cook 4 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 22 minutes or until tender. Add ginger; cook 8 minutes or until carrots are very tender. Cover and let stand 5 minutes at room temperature.
- Pour half of carrot mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining carrot mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until heated.
- Spoon soup into small bowls, and top with plain yogurt, fresh mint or parsley sprigs and a pinch of paprika or cayenne.
