Holiday Carrot Soup
Per ServingHoliday Carrot Soup |
||
|---|---|---|
| Makes: 12 | ||
| Serving Size: 1 cup | ||
| Calories | 120 | |
| Fat | 6 | g |
| Saturated Fat | 1.4 | g |
| Carbohydrate | 15 | g |
| Fiber | 4 | g |
| Sugars | 7 | g |
| Cholesterol | 5 | mg |
| Sodium | 460 | mg |
| Potassium | 565 | mg |
| Protein | 4 | g |
| Phosphorus | 100 | mg |
| Choices: Vegetable 3, Fat 1 | ||
- Makes: 12
- Serving Size: 1 cup
- Preparation Time: 25 minutes
- Cooking Time: 55 minutes
Ingredients
| 2 | Tbsp. | olive oil |
| 2 | large | onions, thinly sliced (about 3 cups) |
| 3 | lbs. | carrots, peeled and cut into 1-inch pieces |
| 3 | oz. | fresh cilantro (about 3 cups), washed, stemmed, and chopped |
| 1 | Tbsp. | ground coriander |
| 1/4 | tsp. | kosher salt |
| 1/2 | tsp. | ground black pepper |
| 8 | cups | low-fat, reduced-sodium chicken broth |
| 1 1/2 | Tbsp. | unsalted butter |
| 1/3 | cup | almond slivers |
| 1/2 | cup | plain nonfat yogurt |
Directions
- In a large stockpot, heat the olive oil over medium heat. Add the onions and sauté for 7 to 9 minutes. Add the carrots, cilantro, coriander, salt, and black pepper. Cook for about 10 minutes, stirring to prevent sticking.
- Add the broth, lower the heat, and simmer for 35 to 40 minutes, until the vegetables are tender.
- Puree the soup in batches and return to the stockpot to keep warm. Or, remove the pan from the heat and carefully use an immersion blender; then return the pan to the burner to keep the soup warm. Add the butter and stir until melted.
- In a small, dry skillet, toast the almonds over medium-high heat for 2 to 3 minutes, just until they are lightly browned. Garnish each soup bowl with a drizzle of the yogurt and a sprinkle of the toasted almond slivers.
