Lunch: Gingery Carrot Soup

Recipe by Woman's Day Kitchen This creamy soup is super-simple to make and only clocks in at 211 calories per serving. Good thing, because the pita chips are irresistible: Make a double batch and play with the seasoning, swapping curry powder for cumin o

Ingredients

2 tbsp. olive oil
1 large onion
Kosher salt and pepper
1 lb. carrots
1 piece fresh ginger
2 pitas
1 tsp. curry powder
1/4 c. lowfat plain Greek yogurt or sour cream

Instructions

Heat oven to 425 °F. Heat 1 Tbsp of the oil in a large saucepan over medium-high heat. Add the onion, season with 1 ⁄4 tsp each salt and pepper, and cook, stirring, until beginning to soften, 3 to 4 minutes.
Add the carrots, ginger and 4 cups water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes. Using a handheld immersion blender (or a standard blender), purée the vegetable mixture.
Meanwhile, brush the cut sides of the pitas with the remaining Tbsp oil and sprinkle with the curry and 1 ⁄8 tsp salt; cut each pita into wedges and place seasoned-side up on a rimmed baking sheet. Bake until golden brown and crisp, 8 to 10 minutes.
Ladle the soup into bowls, top with the yogurt and sprinkle with pepper, if desired. Serve with the pita chips.

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