Curried Carrot Soup

This creamy carrot soup recipe is flavored with curry and ginger creating an invigorating vegetable recipes. Adapted from Kitchen Life by Art Smith, curried carrot soup is healthy and full of flavor and wonderful aroma. It uses nonfat yogurt to make a creamy and light-colored so you can have as much as you want without the guilt.

A rich source of vitamin A, carrot soup is non-fattening and makes a seriously good appetizer for any meal. This recipe uses chicken stock but you can also use vegetable stock if you want a vegetarian version or a healthier dish. This makes a thoughtful dish to make for a loved one who is recuperating from an illness. The ginger and the curry help stimulate the senses and give a boost of energy.

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

1 celery rib, chopped

1 garlic clove, sliced

2 lbs. carrots, cut into ½ in. rounds

1 tablespoon curry powder

1 teaspoon ground ginger

5 cups chicken stock

1 cup plain nonfat yogurt

Salt

Freshly ground pepper

Preparation:

1.       In a large saucepan placed over medium heat, warm the oil. Add the onion, celery, and garlic. Cover and cook, stirring occasionally, until the onion is golden. Add the carrots, curry powder, and ginger. Cook for 30 seconds, stirring constantly.

2.       Add the stock and bring to a boil over high heat. Reduce the heat to medium low and partially cover. Simmer gently until the carrots are tender, about 30 minutes.

3.       Remove the pot from the stove and, using an immersion blender, puree the soup.

4.       Turn the stove burner down to low and return the pot to the stove. Add the yogurt and stir well. Don’t allow the soup to boil or simmer. Season with salt and pepper.