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.
Carrot Soup with Yogurt
Photo: Sang An; Styling: Pam Morris
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Amount per serving
- Calories: 47
- Fat: 1.6g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.5g
- Protein: 2.2g
- Carbohydrate: 6.5g
- Fiber: 1.7g
- Cholesterol: 1mg
- Iron: 0.6mg
- Sodium: 163mg
- Calcium: 36mg
- 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
- 1. 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.
- 2. 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.
- 3. Spoon soup into small bowls, and top with plain yogurt and fresh mint sprigs.
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Carrot Soup with Yogurt Recipe at a Glance
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