Switch up your weekly menu with this creamy carrot ginger soup.

Yield: 6 servings

Ingredients

2 tablespoons olive oil

4 cups diced carrots

2 teaspoons fresh, grated ginger

1 teaspoon minced garlic

4 cups vegetable stock

1 cup plain, low-fat Greek yogurt

½ teaspoon kosher salt

Fresh ground black pepper to taste

Parsley and extra plain yogurt for garnish if desired

Directions

1. Preheat the oven to 400 degrees Fahrenheit
2. Toss 2 cups of diced carrots with 1 tablespoon of olive oil and season with salt and pepper.
3. Place carrots on the baking sheet and roast in the oven for about 20 minutes or until golden brown.
4. Meanwhile, heat remaining tablespoon of olive oil in a medium sized pot. Add remaining carrots, ginger, and garlic. Sauté until carrots begin to soften—about 10 minutes.
5. Add vegetable stock and simmer on medium-low for 20 minutes.
6. When the carrots in the oven are finished, take them out and add them to the pot on the stovetop. Once all vegetables are fork-tender, remove from heat.
7. Puree in an immersion blender or in batches in a countertop blender.
8. Add Greek yogurt and remaining salt. Then, add fresh ground pepper to taste.
9. Portion into serving bowls and top with fresh, chopped parsley or a dollop of plain yogurt if desired.

Nutrition Facts (per serving)

Calories: 97

Carbohydrates: 10 g

Total fat: 4.7 g

Dietary fiber: 2.1 g

Sodium: 349 mg

Sugars: 5 g

Protein: 4.5 g

Calcium: 67 mg

Potassium: 296 mg