8 servings (serving size: 1/2 cup soup, 1 tablespoon yogurt, and 1 mint sprig)
Photo: Sang An; Styling: Pam Morris
2 teaspoons dark sesame oil
1/3 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
1/2 cup 2% Greek-style plain yogurt
8 fresh mint sprigs
How to Make It
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 and fresh mint sprigs.
Flavor on this is delicious, but I think the amount of broth must be a misprint. I used 1/2 pound of peeled regular carrots (no difference from "baby" except you have to peel them and they cost less) and kept other measurements the same. Made four cups of delicious soup. I also recommend sauteeing the ginger in with the shallot, as it will provide more flavor that way. We ate this hot for lunch, but it might also be good cold.
I would definitely not make this again. Another commenter mentioned it was more like applesauce consistency and mine turned out the same way. The oil separated from it the moment I stop stirring it and the taste reminds me of baby food. I would not recommend.
I used regular carrots and white onions as that's what I had available and the recipe turned out great. For certain, I'll add it to my repertoire. I'm sure using shallots would work better. Using the sesame oil really makes a difference in my book.
I couldn't find baby carrots but thought it was fine with standard ones. Interesting flavor considering how few ingredients. Might use sour cream instead of yogurt next time. Served with CL's "Glorious Easter Menu" for Easter, with ham, deviled eggs, etc. Hand held blender made it a breeze.
I used standard size carrots and served without yogurt or other garnish. It is delicious! It doesn't make a lot of soup (I don't think I got 4 cups of soup; more like 3) which translated into 2 servings + 1/2 cup leftover. I will double the recipe next time. It is suitable for both everyday and special occassion. I served a salad and bread with the soup. I used a hand held blender "stick" which makes prep easier than using a blender.
Delicious and easy! I don't even like cooked carrots very much, but I figured since it was a Cooking Light recipe it had to be good. The yogurt definitely made a difference in the flavor - I don't think I would like it quite as much without the yogurt.