Creamy Carrot and Lemongrass Soup
Ingredients
1 tablespoon olive oil
2 1/2 cups chopped carrots
1 (12-oz.) bag prechopped fresh butternut squash
1 cup chopped onion
1/4 teaspoon kosher salt
3 1/2 cups unsalted vegetable or chicken stock
2 teaspoons lemongrass paste
1 teaspoon Thai red curry paste
1/2 teaspoon ground ginger
1 cup plain 2% reduced-fat Greek yogurt, divided
1 tablespoon fresh lime juice (from 1 lime)
4 teaspoons toasted pumpkin seeds
How to Make It
Step 1
Heat oil in a Dutch oven over medium. Add carrots, squash, onion, and salt; cook, stirring occasionally, until softened, about 8 minutes. Add stock, pastes, and ginger; increase heat to high. Bring mixture to a boil. Reduce heat to medium, and cook, covered, until vegetables are very tender, about 15 minutes.
Step 2
Pour carrot mixture into a blender; add 3/4 cup yogurt. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Add lime juice; process until combined. Ladle soup into 4 bowls; top evenly with remaining 1/4 cup yogurt and pumpkin seeds.
Nutritional Information
Calories 200 Fat 7g Satfat 2g Unsatfat 4g Protein 10g Carbohydrate 29g Fiber 5g Sodium 517mg Calcium 14% DV Potassium 18% DV Sugars 11g Added sugars g
Source: Cooking Light
