Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Carrots - peeled, trimmed,

  2. And cut into 1/2" lengths

  3. 2 Potatoes - - (abt 1/2 lb), (medium) peeled, and cut Into 1/2" dice

  4. 1 Onion - - (abt 1/4 lb), (medium) chopped

  5. 1 Garlic clove - crushed thru a press

  6. 3 cups 711ml Unsalted homemade or reduced-sodium

  7. Canned chicken broth - - (to 4 cups)

  8. 2 teaspoons 10ml Ground ginger

  9. Salt - to taste

  10. 1 teaspoon 5ml Fresh lemon juice - or to taste

  11. 1/2 cup 118ml Plain low-fat yogurt

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the carrots, potatoes, onion, garlic, chicken broth, and ground ginger. Bring to a simmer over medium heat. Cover and cook until the carrots and potatoes are very tender, about 20 minutes. Set aside, covered, for about 10 minutes to cool slightly.

  2. With a slotted spoon, transfer all the solids to the bowl of a food processor. Puree until as smooth as possible. With the machine running, gradually add the hot broth to the puree. Return the soup to the sauce pan and bring to a simmer. Add the fresh ginger and season with salt and lemon juice.

  3. To serve, ladle the soup into bowls and top each with a swirl of yogurt.

  4. This recipe yields 4 servings.


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