Ingredients Jump to Instructions ↓

  1. 2 Tbsp olive oil

  2. 1 large onion, chopped Kosher salt and pepper

  3. 1 lb carrots, thinly sliced

  4. 1 1-in. piece fresh ginger, thinly sliced

  5. 2 pitas, split horizontally

  6. 1 tsp curry powder

  7. 1/4 cup lowfat Greek yogurt or sour cream

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Heat 1 Tbsp of the oil in a large saucepan over medium- high heat. Add the onion, season with 1⁄4 tsp each salt and pepper, and cook, stirring, until beginning to soften, 3 to 4 minutes.

  2. Add the carrots, ginger and 4 cups water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes. Using a handheld immersion blender (or a standard blender, working in batches), purée the vegetable mixture.

  3. Meanwhile, brush the cut sides of the pitas with the remaining Tbsp oil and sprinkle with the curry powder and 1 ⁄8 tsp salt; cut each pita into wedges and place seasoned-side up on a rimmed baking sheet. Bake until golden brown and crisp, 8 to 10 minutes.

  4. Ladle the soup into bowls, top with the yogurt and sprinkle with pepper, if desired. Serve with the pita chips. Make Ahead Tip: The soup can be refrigerated for up to 3 days and served chilled or warmed over medium heat. The pita chips can be stored at room temperature for up to 1 week.


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