Carrot Soup with Yogurt

Ingredients

• 1 pound baby carrots peeled cut into 2-inch pieces
• 2 teaspoons sesame oil dark
• 2 cups less-sodium chicken broth fat-free
• 1 teaspoon ginger fresh grated peeled
• 8  mint sprigs fresh
• 0.5 cup yogurt plain 2% greek-style
• 0.3 cup shallots sliced ( 1 large)

Equipment

• bowl
• frying pan
• sauce pan
• blender

Directions

1. Heat oil in a medium saucepan over medium heat.
2. Add shallots to pan; cook 2 minutes or until almost tender, stirring occasionally.
3. Add carrots; cook 4 minutes.
4. Add broth; bring to a boil. Cover, reduce heat, and simmer 22 minutes or until tender.
5. Add ginger; cook 8 minutes or until carrots are very tender. Cover and let stand 5 minutes at room temperature.
6. Pour half of carrot mixture in a blender.
7. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
8. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
9. Pour into a large bowl. Repeat procedure with remaining carrot mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until heated.
10. Spoon soup into small bowls, and top with plain yogurt and fresh mint sprigs.