Categories: Soup, South Beach Phase One, Vegetarian

Ingredients

• 1 tbsp. olive oil
• 1 small yellow onion, diced
• 1 16-oz bag baby carrots
• 2 tbsp. chopped fresh ginger
• 1 tsp salt
• 1 box low-sodium vegetable or chicken broth
• sour cream or plain yogurt for garnish

Directions

1. In a medium saucepan over medium heat, heat the oil.

2. Add the onion and saute for 4-5 minutes, until translucent.

3. Add the carrots, ginger, salt and broth and bring to a boil.

4. Reduce heat to low and simmer for 15-20 minutes, until the carrots are fork-tender.

5. Puree until creamy and smooth.

6. Serve, topped with a dollop of sour cream or yogurt.

Email to a friend | Print this recipe | Back