Carrot Soup with Yogurt

Carrot Soup with Yogurt
Photo by Sang An


  • 1/3 cup sliced shallots (about 1 large)
  • 2 teaspoons dark sesame oil
  • ½ cup 2% Greek-style plain yogurt
  • 1 teaspoon grated peeled fresh ginger
  • 8 fresh mint sprigs
  • 2 cups fat-free, less-sodium chicken broth
  • 1 pound baby carrots, peeled and cut into 2-inch pieces

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...

View full recipe at My Recipes


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