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Carrot Soup with Spinach Chiffonade
4 c Canned low-salt chicken broth; (or more)
1 lb Carrots; peeled, sliced
1 Russet potato; peeled, cut into cubes (8-ounce)
1 md Onion; chopped
1 ts Ground ginger
2 ts Fresh lemon juice
1 ts Minced peeled fresh ginger
2 c Packed thinly sliced spinach leaves
1/2 c Plain nonfat yogurt
Combine 4 cups broth, carrots, potato, onion and ground ginger in large
saucepan and bring to boil. Reduce heat; cover and simmer until vegetables
are very tender, about 25 minutes.
Using slotted spoon, transfer vegetables to processor. Puree until smooth.
With machine running, gradually add soup broth to processor. Return soup to
same saucepan, thinning with more broth if necessary. Add lemon juice and
fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about
2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1
heaping spoonful of yogurt into each bowl.
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