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Ginger and Carrot Soup

Photo: Tina Rupp
Prep time 20 mins
Cook time 40 mins
Chill time 2 hrs
Yield Serves: 8 (serving size: 1 cup)

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.