Ingredient:
5 c vegetable broth
3 c leftover cooked carrots
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp cayenne pepper
¾ c plain low-fat yogurt
½ c toasted pepitas (shelled pumpkin seeds)
6 tbsp olive oil
1 tsp salt
Mthod:
In a food processor or blender, purée broth and carrots until smooth.
Transfer to a large pot, stir in salt and spices, and cook over medium-high heat for 8 to 10 minutes. Thin soup with 1/4 to 1/2 cup water, if necessary to achieve desired consistency.
Divide soup among 6 bowls and top each with 2 tablespoons yogurt, a sprinkling of pepitas, 1 tablespoon drizzled olive oil, and freshly ground pepper.
5 c vegetable broth
3 c leftover cooked carrots
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp cayenne pepper
¾ c plain low-fat yogurt
½ c toasted pepitas (shelled pumpkin seeds)
6 tbsp olive oil
1 tsp salt
Mthod:
In a food processor or blender, purée broth and carrots until smooth.
Transfer to a large pot, stir in salt and spices, and cook over medium-high heat for 8 to 10 minutes. Thin soup with 1/4 to 1/2 cup water, if necessary to achieve desired consistency.
Divide soup among 6 bowls and top each with 2 tablespoons yogurt, a sprinkling of pepitas, 1 tablespoon drizzled olive oil, and freshly ground pepper.
