Carrot ginger soup

Recipe Information

Ingredients

• 2 tablespoons olive oil

• 7 large carrots, peeled and chopped into rounds

• 1/2 medium yellow onion, chopped

• 3 cloves garlic, minced

• 1 inch piece fresh ginger, peeled and grated or minced

• 1 tablespoon honey

• 1 teaspoon curry powder

• 1/2 teaspoon turmeric

• 1/2 teaspoon ground cumin

• 1/2 teaspoon paprika

• 1/2 teaspoon crushed red pepper flakes

• 1/8 teaspoon cayenne pepper

• Salt to taste

• Freshly ground black pepper to taste

• 4 cups low sodium vegetable broth

• 6 ounces fat-free plain greek yogurt, to serve

• 1/4 cup fresh cilantro, chopped, for garnish

Directions

• In a large pot, heat the olive oil over medium heat. Sauté the onions for about 5 minutes or until slightly brown. When the onions are brown, add the carrots and sauté for another 2 minutes.

• Add the ginger, garlic, honey, turmeric, curry powder, paprika, cumin, red pepper flakes, and cayenne pepper into the pot of vegetables. Stir and sauté for another two minutes.

• Slowly pour 4 cups of vegetable broth into the pot. Bring the mixture to a boil and turn the heat down to a low setting. Cover the pot and simmer for about 40 minutes, or until the carrots are tender.

• Blend the soup using an immersion blender, food processor, or blender. When the entire pot is blended, check it for consistency. If the soup is too thick, additional vegetable broth may be added.

• Add salt and black pepper to taste.

• Serve immediately with a dollop of yogurt and dash of cilantro on top.

Nutrition (per serving)

• Calories: 120 cal

• Total fat: 3g

• Saturated fat: <1g

• Monounsaturated fat: 2g

• Cholesterol: 0mg

• Sodium: 197mg

• Potassium: 370mg

• Carbohydrate: 19g

• Fiber: 4g

• Protein: 5g