Carrot Soup

Name: Carrot Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 tbsp unsalted butter; 6 cups sliced, unpeeled, scrubbed carrots, (about 1 1/2 lb.); 1 cup sliced yellow onion; 1 tsp ground cumin; 1 900-mL container sodium-free chicken broth; 1 1/2 cups water; 3/4 tsp salt; 1 tbsp fresh lemon juice; 1/4 cup plain yogurt; 1/4 cup chopped cilantro

Prep Time10 min
Total Time30 min
Makes4 Adult Sized Servings

Ingredients

3 tbsp unsalted butter
6 cups sliced, unpeeled, scrubbed carrots, (about 1 1/2 lb.)
1 cup sliced yellow onion
1 tsp ground cumin
1 900-mL container sodium-free chicken broth
1 1/2 cups water
3/4 tsp salt
1 tbsp fresh lemon juice
1/4 cup plain yogurt
1/4 cup chopped cilantro

Instructions

Melt butter in a pot over medium heat. Add carrots and onion.
Cover and cook, stirring occasionally for 10 min or until vegetables are soft and beginning to brown. Add cumin and sauté for 1 min until fragrant.
Add chicken stock, bring to a boil and simmer for 10 min or until vegetables are very soft. Transfer to a blender and purée until smooth.
Return to pot, season with salt and lemon juice. Serve soup warm or at room temperature, with a spoonful of yogurt and top with chopped cilantro.

Nutrition (per serving)

Calories 175, Protein 4g, Carbohydrates 19g, Fat 10g, Fibre 5g, Sodium 603mg.

This article was originally published on Jul 23, 2013

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