Creamy Carrot Soup

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This simple soup is not only easy to make, but it is very low in fat and calories as well.

130
Calories
5g
Fat
4g
Protein
6
Servings

Ingredients

2 T olive oil
2 garlic cloves (chopped)
3/4 c onion (diced)
1 T ginger (peeled and chopped)
3 c carrots (peeled and chopped)
4 c vegetable stock
2 T rice
1 c Stonyfield Organic Low Fat Plain Yogurt
2 to 3 tablespoon flour
Salt and pepper to taste
Nutrition Information: 
Calories: 
130
Calories from Fat: 
45
Total Fat: 
5g
Total Carbohydrate: 
17g
Dietary Fiber: 
3g
Protein: 
4g

Preparation:

Step 1

Using a small stock pot, heat olive oil, over a medium-high flame.

Step 2

Once hot, add garlic, onions, and ginger and sauté until onions begin to soften and turn translucent in color.

Step 3

Add carrots, vegetable stock and rice, and simmer for 30 minutes or until carrots break apart easily.

Step 4

Using a blender or food processor, purée the soup until smooth.

Step 5

Return the soup to the pot, and heat over a medium flame.

Step 6

In a small bowl, combine yogurt and flour, and blend until well mixed.

Step 7

Stir this mixture into the soup, being careful not to bring the soup back to a boil.

Step 8

Season with salt and pepper, and garnish with a dollop of plain yogurt.

Ingredients

2 T olive oil
2 garlic cloves (chopped)
3/4 c onion (diced)
1 T ginger (peeled and chopped)
3 c carrots (peeled and chopped)
4 c vegetable stock
2 T rice
1 c Stonyfield Organic Low Fat Plain Yogurt
2 to 3 tablespoon flour
Salt and pepper to taste
Nutrition Information: 
Calories: 
130
Calories from Fat: 
45
Total Fat: 
5g
Total Carbohydrate: 
17g
Dietary Fiber: 
3g
Protein: 
4g

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