Healthy Creamy Carrot Soup

Photo/Tasha

Lately, I've been craving the comfort of carrot soup, and this recipe by Lauren Deen provides creamy comfort without additional unwanted calories.

Yield: Serves 4

Amount per serving

Calories: 238 ♥ Fat: 6g ♥ Sodium: 752mg ♥ Sugars: 18mg

Carrot Soup (with a kick)

Cook Yourself Thin Faster, Lauren Deen

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• Zest and juice of 1 orange
• 5 cups vegetable or low-sodium chicken stock
• 2 pounds carrots, peeled and chopped
• 1 cup nonfat Greek-style yogurt
• 2 tablespoons chopped fresh cilantro

Preparation

1. Heat olive oil in a large pot over medium heat.

2. Add the onion and garlic and cook until softened.

3. Add the curry powder, salt, and pepper.
4. Stir constantly for 20 seconds, taking care not to burn the spices.

5. Add the orange juice and cook for about 1 minute.

6. Add the stock and carrots and bring the soup to a boil.

7. Lower the heat and simmer until carrots are soft and fully cooked (about 20 to 30 minutes).

{While the soup is cooking: In a small bowl, combine orange zest, yogurt, and cilantro. Season to taste with salt and pepper, and set mixture aside.}

8. Blend the soup using a food processor, blender, or hand blender (blend in batches if necessary).
9. Top with a dollop of yogurt mixture for garnish.

Enjoy!