Rating: 4 stars
11 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 5

A hint of toasted sesame oil lends depth to this velvety soup. Use real baby carrots, not the whittled-down packaged ones, which are lacking in flavor. Garnish with sautéed carrot strips.

Jeanne Kelly
Recipe by Cooking Light April 2010

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Sang An; Styling: Pam Morris

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup soup, 1 tablespoon yogurt, and 1 mint sprig)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

47 calories; fat 1.6g; saturated fat 0.4g; mono fat 0.5g; poly fat 0.5g; protein 2.2g; carbohydrates 6.5g; fiber 1.7g; cholesterol 1mg; iron 0.6mg; sodium 163mg; calcium 36mg.
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