CARROT SOUP WITH SPINACH CHIFFONADE

Soup

Ingredients

  • 4 cups (or more) canned low-salt chicken broth
  • 1 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

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Submitted 6/13/05.
Source: Bon Appitit
Submitted By: Meryl
merstarunicorn11@hotmail.com
CARROT SOUP WITH SPINACH CHIFFONADE