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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A hint of toasted sesame oil lends depth to this velvety soup. Use real baby carrots, not the whittled-down packaged ones, which are lacking in flavor. Garnish with sautéed carrot strips. Ingredients:
2 teaspoons dark sesame oil |
1/3 cup sliced shallots (about 1 large) |
1 pound baby carrots, peeled and cut into 2-inch pieces |
2 cups fat-free, less-sodium chicken broth |
1 teaspoon grated peeled fresh ginger |
1/2 cup 2% greek-style plain yogurt |
8 fresh mint sprigs |
Directions:
1. 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.
2. Pour half of carrot mixture in 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. Return pureed soup to pan; heat over medium heat 2 minutes or until heated.
3. Spoon soup into small bowls, and top with plain yogurt and fresh mint sprigs.
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