Makes 4 servings. Recipe from Cooking Light.
Serving size: 1 cup soup , 2 tablespoons yogurt & 2 mint or parsley sprigs for garnish.
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
Total fat: 3g
Total Carbs: 13g
Dietary Fiber: 4g
- 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.