Creamy Carrot Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
- Ingredients
- 1 Tbsp olive oil (or canola oil)
- 2 cloves garlic cloves (minced)
- 32 ozs carrots (peeled and cut into 1-inch pieces)
- 2 medium onions (chopped)
- 2 medium potatoes (peeled and into 1-inch cubes)
- 8 cups fat-free and reduced-sodium Chicken broth
- 1 bay leaf
- 1 Cinnamon stick
- ½ tsp ground Nutmeg
- ½ tsp dried thyme
- salt (to taste)
- peppers (to taste)
- ½ cup plain non-fat yogurt
- 1 carrot (peeled and finely diced; for garnish)
- ½ cup oil-packed sun-dried tomatoes (drained and finely sliced; for garnish)
Preparation steps
1.
Heat the oil in a large stockpot over medium heat. Add the garlic, carrots, onions and potatoes. Cook, stirring occasionally, until tender but not brown, about 10-15 minutes.
2.
Add broth, cinnamon, bay leaf, and thyme. Bring to a boil, reduce heat, simmer for 40 minutes. Remove the cinnamon stick and bay leaf.
3.
In a food processor or blender, puree the carrot mixture in batches. Return to the stockpot and warm over very low heat. Add the nutmeg and season with salt and pepper. Swirl in the yogurt, mixing until blended.
4.
Ladle into bowls or mugs. Top with finely diced carrots and sliced sun-dried tomatoes. Serve.
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