 |
CARROT SOUP WITH SPINACH CHIFFONADE Recipe | |
Soup | |
|
Ingredients:
4 cups (or more) canned low-salt chicken broth1 pound carrots, peeled, sliced 1 8-ounce russet potato, peeled, cut into cubes 1 medium onion, chopped 1 teaspoon ground ginger 2 teaspoons fresh lemon juice 1 teaspoon minced peeled fresh ginger 2 cups packed thinly sliced spinach leaves 1/2 cup plain nonfat yogurt
Directions:
Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes.Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl. Serves 4. Per serving: calories, 158; fat, 2 g; cholesterol, 1 mg; sodium, 127 mg Bon Appitit June 1995 158 calories
| |