Somewhat Healthier Creamy Spicy Carrot Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is a lower-fat, lower-salt version of my carrot soup (Creamy Spicy Carrot Soup). It's still rich and creamy, with a great flavor and a bright color: very pretty *and* very tasty. Serve hot or cold. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
3 potatoes, cubed |
6 carrots, sliced |
3 stalks celery, chopped |
4 cloves garlic |
1 teaspoon ground cumin |
1/4 teaspoon ground cayenne pepper |
1 teaspoon chili powder |
1/2 teaspoon turmeric |
1/4 teaspoon white pepper |
1/4 cup fresh dill |
2 cups nonfat milk |
1 cup plain nonfat yogurt |
2 tablespoons lemon juice |
Directions:
1. Heat olive oil in the bottom of a large pot.
2. Add onion and sauté until onion is somewhat translucent.
3. Add potato cubes and cook, stirring frequently, until cubes are slightly browned.
4. Add water.
5. Bring to a boil.
6. Add carrots, garlic, and celery.
7. Reduce heat, cover, and simmer for twenty minutes, or until vegetables are tender.
8. Remove from heat and cool for 5 minutes.
9. Puree soup in food processor until smooth.
10. Add milk, dried spices, and_half_ the fresh dill.
11. In a small bowl, blend together yogurt, lemon juice, and the rest of the dill.
12. To serve, ladle carrot soup into bowl and garnish with yogurt sauce.
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