Ginger and Carrot Soup

Photo: Tina Rupp

Yield:

Serves: 8 (serving size: 1 cup)

Recipe Time

Prep: 20 Minutes
Cook: 40 Minutes
Chill: 2 Hours

Nutritional Information

Calories 114
Fat 5 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 17 g
Fiber 4 g
Cholesterol 4 mg
Iron 1 mg
Sodium 489 mg
Calcium 95 mg

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 2-inch piece fresh ginger, peeled, grated
1 clove garlic, sliced
2 pounds carrots (10 to 12), sliced
6 cups low-sodium vegetable broth
Juice of 1 lime, plus lime wedges for garnish, optional
1 cup plain yogurt (not nonfat)
Salt and freshly ground black pepper

Preparation

1. Warm oil in a pot over medium heat. Add onion; sauté until softened, 6 to 8 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute.

2. Raise heat to medium-high; stir in carrots. Pour broth into pot, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until carrots are very tender, about 25 minutes. Remove soup from heat and let cool slightly.

3. Working in batches, purée soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.

4. Just before serving, stir in lime juice and yogurt. Season with salt and pepper. Serve chilled, garnished with lime wedges, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Charles Pierce,

Health

July 2013