Carrot Soup
4 bowls (8 cups)

Carrot Soup

This carrot soup has a nice velvety smoothness to it. 

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1 tablespoon butter
1/2 cup chopped onion
3 cloves minced garlic
3 cups sliced carrots
1-1/2 cups peeled and diced potato

4 cups low-sodium chicken broth
1/2 cup white wine
1/2 teaspoon ground ginger
1/2 cup non-fat plain Greek yogurt

1. In large saucepan melt butter over medium-low heat, add the onion and garlic cooking until tender. It takes about 3-4 minutes.
   
2. Turn the heat up to medium, add the carrots and potatoes sauteing about 3 more minutes.
3. Add the chicken broth, white wine, and ginger. Bring to a boil, cover, reduce heat to low, simmer for about 25 minutes.
4. Using an immersion blender, blend until smooth. (If using a standard blender you will have to blend the soup in batches. Make sure to take care when blending hot liquids.)
5. Remove from heat, add the plain yogurt mixing well.   

Based on 4 servings: Calories 140,  Fat 3.1g,  Cholesterol 10mg,  Sodium 158mg
Carbohydrates 16.3g,  Fiber 3.0g,  Sugars 5.9g,  Protein 6.4g