Top
Healthy carrot soup
Published 3 Nov 2017
Category : Low in salt
Type : Starter
Difficulty : Beginner
Directions : 30 minutes
Cooking time : 15 minutes
Price range : Cheap
Ingredients 4 Number of people
- 2 tbsp. olive oil
- 1 large onion
- Kosher salt and pepper
- 1 lb. carrots
- 1 piece fresh ginger
- 2 pitas
- 1 tsp. curry powder
- ¼ c. lowfat plain Greek yogurt or sour cream
Directions
1. Heat oven to 425°F. Heat 1 Tbsp of the oil in a large saucepan over medium-high heat. Add the onion, season with 1⁄4 tsp each salt and pepper, and cook, stirring, until beginning to soften, 3 to 4 minutes.
2. Add the carrots, ginger and 4 cups water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes. Using a handheld immersion blender (or a standard blender), purée the vegetable mixture.
3. Meanwhile, brush the cut sides of the pitas with the remaining Tbsp oil and sprinkle with the curry and 1 ⁄8 tsp salt; cut each pita into wedges and place seasoned-side up on a rimmed baking sheet. Bake until golden brown and crisp, 8 to 10 minutes.
4. Ladle the soup into bowls, top with the yogurt and sprinkle with pepper, if desired. Serve with the pita chips.
Notes/Tips
The soup can be refrigerated for up to 3 days and served chilled or warmed over medium heat. The pita chips can be stored at room temperature for up to 1 week.
Facebook
Twitter
2 comments