Directions:
- Heat the oil and butter in a large, heavy stockpot over medium-high heat. Cook the carrots, onion, garlic and ginger for 5-7 minutes, or until the vegetables begin to soften.
- While the vegetables are cooking, heat the stock in another large pot over medium heat. Add the stock to the vegetables and simmer and turn heat down to low. Simmer for about 20 minutes, or until the vegetables are thoroughly softened.
- Using an immersion blender, purée the soup in the stockpot until the soup has a nearly smooth texture, or remove soup and purée in a food processor. Season with salt and pepper to taste.
- Ladle the soup into bowls. Dollop each serving with a bit of yogurt and sprinkle with the chopped chives and cilantro if desired. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.68 Kcal (928 kJ) | ||
| Calories from fat | 147.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.34g | 25% | |
|---|---|---|---|
| Cholesterol | 7.7mg | 3% | |
| Sodium | 110.36mg | 5% | |
| Potassium | 540.55mg | 12% | |
| Total Carbs | 18.28g | 6% | |
| Sugars | 8.03g | 32% | |
| Dietary Fiber | 4.96g | 20% | |
| Protein | 2.31g | 5% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 0.1mg | 1% | |
| Calcium | 74mg | 7% | |
| Amount Per 100 g | |||
| Calories | 110.46 Kcal (462 kJ) | ||
| Calories from fat | 73.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.14g | 25% | |
|---|---|---|---|
| Cholesterol | 3.84mg | 3% | |
| Sodium | 54.99mg | 5% | |
| Potassium | 269.36mg | 12% | |
| Total Carbs | 9.11g | 6% | |
| Sugars | 4g | 32% | |
| Dietary Fiber | 2.47g | 20% | |
| Protein | 1.15g | 5% | |
| Vitamin C | 5.4mg | 18% | |
| Vitamin A | 0.7mg | 50% | |
| Calcium | 36.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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