5 servings (serving size: 1 cup soup and 1 tablespoon yogurt)
Photo: Randy Mayor
1 tablespoon olive oil
1 cup thinly sliced leek (about 1 large)
1/2 cup chopped onion
1 pound carrots, chopped
1 whole habanero pepper
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry white wine
3 1/2 cups water
1 cup chopped peeled sweet potato
1/4 cup fresh orange juice
1/2 teaspoon ground coriander
1 tablespoon honey
1/2 teaspoon salt
5 tablespoons plain low-fat yogurt
Chopped fresh cilantro leaves (optional)
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add leek, onion, and carrots; sauté 7 minutes or until tender. Pierce habanero several times with a knife. Add habanero, ginger, and garlic to pan; sauté 2 minutes. Stir in wine, scraping pan to loosen browned bits. Add water and sweet potato; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until tender. Stir in orange juice and coriander. Remove and discard habanero.
Place half of carrot mixture in a blender; process until smooth. Pour pureed mixture into a medium bowl; repeat procedure with remaining carrot mixture. Press carrot mixture, in batches, through a large fine sieve into pan; discard solids. Stir honey and salt into carrot mixture; cook over medium heat 5 minutes or until thoroughly heated. Ladle into bowls; top with low-fat yogurt. Garnish with cilantro leaves, if desired.
Delicious, easy, and appealing to the eye. The habanero gives it a bit of heat. In the 3-4 times I've made this, I use an immersion blender instead of regular one, and I don't strain it, to keep the fiber from the carrots in the soup. (For company or a formal dinner, straining will probably result in a more elegant soup.)
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