Directions:
- 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 very tender. Cover and let stand 5 minutes at room temperature.
- Pour half of carrot mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining carrot mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until heated.
- Spoon soup into small bowls, and top with plain yogurt and fresh mint sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.01 Kcal (339 kJ) | ||
| Calories from fat | 10.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 2% | |
|---|---|---|---|
| Cholesterol | 0.74mg | 0% | |
| Sodium | 171.22mg | 7% | |
| Potassium | 346.66mg | 7% | |
| Total Carbs | 9.56g | 3% | |
| Sugars | 5.98g | 24% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 8.61g | 17% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2mg | 11% | |
| Calcium | 85.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 53.44 Kcal (224 kJ) | ||
| Calories from fat | 6.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 2% | |
|---|---|---|---|
| Cholesterol | 0.49mg | 0% | |
| Sodium | 112.94mg | 7% | |
| Potassium | 228.67mg | 7% | |
| Total Carbs | 6.31g | 3% | |
| Sugars | 3.95g | 24% | |
| Dietary Fiber | 1.5g | 9% | |
| Protein | 5.68g | 17% | |
| Vitamin C | 2.5mg | 6% | |
| Vitamin A | 0.4mg | 19% | |
| Iron | 1.3mg | 11% | |
| Calcium | 56.2mg | 9% | |
* 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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