This must-try soup comes together in less than fifteen minutes. The next time cool weather hits and you're craving a warm cup of soup, whip up a bowl of carrot soup.
3 cups fat-free, less-sodium chicken broth
2 (10-ounce) packages frozen sliced honey-glazed carrots (such as Green Giant), thawed
1/2 cup frozen chopped onion
1 tablespoon minced peeled fresh ginger
1 teaspoon grated orange rind
1/4 teaspoon black pepper
Plain fat-free yogurt (optional)
Thyme sprigs (optional)
How to Make It
Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 2 minutes or until carrots are tender.
Place half of soup mixture in a blender or food processor. 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 30 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining soup mixture. Ladle soup into bowls; garnish with yogurt and thyme sprigs, if desired.