Carrot Soup with Yogurt

Ingredients

• 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

Preparation

1. 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. 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. 3. Spoon soup into small bowls, and top with plain yogurt and fresh mint sprigs.