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