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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
4 tablespoons olive oil |
1 yellow onion, thinly sliced |
1 garlic clove, smashed |
1 inch fresh ginger root, peeled and chopped |
2 pounds organic carrots, peeled and chopped |
1 sprig fresh thyme |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
2 cups fresh carrot juice (or apple or orange juice) |
1/3 cup low-fat plain yogurt |
2 tablespoons chopped cilantro, for garnish |
2 tablespoons sunflower seeds, for garnish, optional |
Directions:
1. Heat 2 TBSP of the olive oil in medium saucepan over medium heat. Add onion; cook until tender (6-8 minutes). Add the garlic and ginger, and cook until fragrant (about 1 minute). Add carrots, thyme, salt and pepper, and enough water to cover, and bring the soup to a boil. Cover loosely and reduce heat to low.
2. Simmer until vegetables are tender (about 30 minutes). Cool slightly. Discard thyme. Purée carrot mixture with an immersion blender until smooth (about 3 minutes). Stir in fresh juice, then reheat soup over a low flame to warm through. Just before serving, taste and adjust salt and pepper; stir in an additional 1-2 TBSP olive oil.
3. Ladle into 4 bowls and garnish each with a dollop of yogurt, a sprinkle of cilantro, and sunflower seeds, if using. Serve warm.
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