Saffron Carrot Soup

Recipe Ingredients

2 cups	474ml	Low-sodium vegetable broth
3		Carrots - cut into 2" chunks
4		Onions - chopped
3		All-purpose potatoes - peeled, and (small)
		Cut into 2" chunks
1 cup	40g / 1.4oz	Parsley leaves
1 teaspoon	5ml	Olive oil
2		Carrots - sliced
1 cup	237ml	Sliced mushrooms
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Saffron threads - crumbled
1/2 cup	118ml	Plain nonfat yogurt
		Minced parsley - for garnish

Recipe Instructions

In a large nonstick saucepan or Dutch oven, bring the broth, carrot chunks, onions, potatoes, parsley leaves and 7 cups water to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 1 hour.

Meanwhile, in a large nonstick skillet, heat the oil. Add the sliced carrots and mushrooms; cook, covered, stirring as needed, until the carrots are tender, about 10 minutes, adding 1 tablespoon water at a time, if necessary. Stir in the pepper and saffron.

With a slotted spoon, transfer the vegetables from the saucepan to a blender or food processor. Puree, then return them to the broth. Whisk in the yogurt and stir in the sauteed vegetables; cook, stirring as needed, until heated through, 2 to 3 minutes. Serve, garnished with the minced parsley.

This recipe yields 6 servings.

Per Serving: 143 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 78 mg Sodium, 30 g Total Carbohydrate, 5 g Dietary Fiber, 5 g Protein, 90 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable.

Points Per Serving: 2

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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