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Receta Pureed Carrot, Potato, And Ginger Soup

by Global Cookbook

Ingredientes

1 lb Carrots peeled, trimmed,     and cut into 1/2" lengths 2 med Potatoes - (abt 1/2 lb) peeled, and cut     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     canned chicken broth - (to 4 c.) 2 tsp Grnd ginger     Salt to taste 1 tsp Fresh lemon juice or possibly to taste 1/2 c. Plain low-fat yogurt

Direcciones

1. 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.
2. 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.
3. To serve, ladle the soup into bowls and top each with a swirl of yogurt.
4. This recipe yields 4 servings.

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