Look for lemongrass paste in the refrigerated produce section, near the packages of fresh herbs. Bonus: One serving of this soup delivers 100% of your daily dose of vitamin A.

This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary test

active:
15 mins
total:
50 mins
Yield:
Serves 4 (serving size: about 1 2/3 cups soup, 1 tbsp. yogurt, and 1 tsp. pumpkin seeds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium. Add carrots, squash, onion, and salt; cook, stirring occasionally, until softened, about 8 minutes. Add stock, pastes, and ginger; increase heat to high. Bring mixture to a boil. Reduce heat to medium, and cook, covered, until vegetables are very tender, about 15 minutes.

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  • Pour carrot mixture into a blender; add 3/4 cup yogurt. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Add lime juice; process until combined. Ladle soup into 4 bowls; top evenly with remaining 1/4 cup yogurt and pumpkin seeds.

Nutrition Facts

200 calories; fat 7g; saturated fat 2g; protein 10g; carbohydrates 29g; fiber 5g; sodium 517mg; sugars 11g.
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