Pureed Carrot, Potato, And Ginger Soup

Recipe Ingredients

1 lb	454g / 16oz	Carrots - peeled, trimmed,
		And cut into 1/2" lengths
2		Potatoes - - (abt 1/2 lb), (medium) peeled, and cut
		Into 1/2" dice
1		Onion - - (abt 1/4 lb), (medium) chopped
1		Garlic clove - crushed thru a press
3 cups	711ml	Unsalted homemade or reduced-sodium
		Canned chicken broth - - (to 4 cups)
2 teaspoons	10ml	Ground ginger
		Salt - to taste
1 teaspoon	5ml	Fresh lemon juice - or to taste
1/2 cup	118ml	Plain low-fat yogurt

Recipe Instructions

In a large saucepan, combine the carrots, potatoes, onion, garlic, chicken broth, and ground ginger. Bring to a simmer over medium heat. Cover and cook until the carrots and potatoes are very tender, about 20 minutes. Set aside, covered, for about 10 minutes to cool slightly.

With a slotted spoon, transfer all the solids to the bowl of a food processor. Puree until as smooth as possible. With the machine running, gradually add the hot broth to the puree. Return the soup to the sauce pan and bring to a simmer. Add the fresh ginger and season with salt and lemon juice.

To serve, ladle the soup into bowls and top each with a swirl of yogurt.

This recipe yields 4 servings.

Source:
FRESH & FAST by Marie Simmons

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