Carrot Soup

18

PREP TIME

10 min

Makes

4 Adult Sized Servings

* PLUS Cooking time: 20 minutes
Carrot Soup

Jodi Pudge

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
  • 4 g,
  • Carbohydrates
  • 19 g,
  • Fat
  • 10 g,
  • Fibre
  • 5 g,
  • Sodium
  • 603 mg.

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