Ingredients

2 teaspoons dark sesame oil

1/3 cup sliced shallots (about 1 large)

1 pound baby carrots, peeled cut into 2 inch pieces

2 cups chicken broth

1 teaspoon grated ginger

1/2 cup 2% greek plain yogurt

fresh mint

Preparation

  1. heat oil in a medium saucepan over medium heat. Add shallots to pan; cook 2 minutes or until almost tender, stirring occasionally. Add carrots; cook 4 minutes. Add broth; bring to a boil. Cover, reduce heat and simmer 22 minutes or until tender. Add ginger, cook 8 minutes or until carrots are very tender. Cover and let stand 5 minutes.
  2. Pout half of carrot mixture in blender and blend until smooth, allowing steam to escape. Repeat with remainder. Return pureed soup to pan; heat over medium heat.
  3. Spoon soup into small bowls and top with plain yogurt and mint.