Carrot Soup

179007609Cooking Light offers this easy weeknight favorite for those looking to cut sugar, flour and processed foods while adding lots of warmth and flavor. 


  • 2 tsp. dark sesame oil
  • 1/3 cup sliced shallots (about 1 large shallot)
  • 1 lb. baby carrots, peeled and cut into 2-inch pieces
  • 2 cups fat-free, low-sodium chicken broth
  • 1 tsp. grated, peeled fresh ginger
  • 1/2 cup 2% Greek-style plain yogurt
  • 6 fresh mint sprigs


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. Pour half of carrot mixture into 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. Returned pureed soup to pan; heat over medium heat 2 minutes or until heated. Spoon soup into small bowls and top with Greek yogurt and fresh mint sprigs. 

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