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Ingredientes
- 1 lb Carrots peeled, trimmed,
- Â Â and cut into 1/2" lengths
- 2 med Potatoes - (abt 1/2 lb) peeled, and cut
- Â Â into 1/2" dice
- 1 med Onion - (abt 1/4 lb) minced
- 1 x Garlic clove crushed thru a press
- 3 c. Unsalted homemade or possibly reduced-sodium
- Â Â canned chicken broth - (to 4 c.)
- 2 tsp Grnd ginger
- Â Â Salt to taste
- 1 tsp Fresh lemon juice or possibly to taste
- 1/2 c. Plain low-fat yogurt
Direcciones
- In a large saucepan, combine the carrots, potatoes, onion, garlic, chicken broth, and grnd ginger. Bring to a simmer over medium heat. Cover and cook till the carrots and potatoes are very tender, about 20 min. Set aside, covered, for about 10 min to cold slightly.
- With a slotted spoon, transfer all the solids to the bowl of a food processor. Puree till as smooth as possible. With the machine running, gradually add in the warm broth to the puree. Return the soup to the sauce pan and bring to a simmer. Add in the fresh ginger and season with salt and lemon juice.
- To serve, ladle the soup into bowls and top each with a swirl of yogurt.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 12 | 9% |
| Total Fat 1.39g | 2% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 90mg | 4% |
| Potassium 759mg | 22% |
| Total Carbs 28.32g | 8% |
| Dietary Fiber 5.1g | 17% |
| Sugars 7.95g | 5% |
| Protein 4.02g | 6% |
