Ginger-Carrot Soup

2 tbsp extra virgin olive oil
1 cup sweet onion chopped
kosher salt
1 tbsp minced garlic
1 tbsp minced peeled ginger
2 lbs carrots, peeled and chopped
1 medium russet potato, peeled and chopped
6 cups low-sodium chicken or vegetable stock
1/4 cup of pine nuts
1-1/3 cups plain low-fat Greek yogurt (or sour cream)
1 tsp honey
1 tsp minced fresh Thyme
freshly ground pepper

Guy's recipe calculated at 183 Calories, 8g Fat, 23g Carb, 4g Fiber and 8g Protein. Spark's calculation of exact same ingredients was lower.

Combine olive oil, onion in dutch oven or heavy pot over medium high heat. Sprinkle with 1/2 tsp salt and cook, stirring 10 minutes until starting to caramelize. Add garlic and ginger and cook, stirring 2 more minutes, being careful not to burn mixture. Stir in carrots, potato and chicken (or vegetable) stock. Bring to a simmer. Cover and cook until carrots and potato are very tender, about 15-18 minutes. Keep warm.

Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside and cool. In a small bowl combine the yogurt (or sour cream), honey, thyme and 1/2 tsp pepper.

Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of yogurt (or sour cream) mixture and some pine nuts.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LAC936.