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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
1 2-inch piece fresh ginger, peeled, grated |
1 clove garlic, sliced |
2 pounds carrots (10 to 12), sliced |
6 cups low-sodium vegetable broth |
juice of 1 lime, plus lime wedges for garnish, optional |
1 cup plain yogurt (not nonfat) |
salt and freshly ground black pepper |
Directions:
1. Warm oil in a pot over medium heat. Add onion; sauté until softened, 6 to 8 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute.
2. Raise heat to medium-high; stir in carrots. Pour broth into pot, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until carrots are very tender, about 25 minutes. Remove soup from heat and let cool slightly.
3. Working in batches, purée soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.
4. Just before serving, stir in lime juice and yogurt. Season with salt and pepper. Serve chilled, garnished with lime wedges, if desired.
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