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Ingredients: 1 tablespoon butter 1 1/2 cups chopped onions 1 bunch carrots, peeled and roughly chopped 1 large russet potato 1 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon pinch of crushed red pepper 2 cups canned chicken broth 2 cups water 1 cup plain non-fat yogurt 1/4 cup cilantro, chopped salt and pepper, to taste Method: Melt butter in a heavy large pan over medium heat. Add onions and sauté until soft. Add carrots, potato, and spices and continue cooking 1-2 minutes. Add broth and water then bring to a boil. Reduce the heat to low, cover and simmer until vegetables are tender (about 20 minutes). Combine yogurt and cilantro in blender and puree. Transfer to a small bowl. Puree soup in batches in a blender. Return to pan to reheat and season with salt and pepper. Ladle warm soup into to warm soup bowls and garnish with a swirl of cilantro-yogurt. Serves 4-6 |
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