Categories: Soup

Ingredients

• 1 tbsp. olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 cups shredded carrots (4-5 medium carrots)
• 2 cups chicken broth
• 1/3 cup minced fresh basil
• 3 tbsp. minced fresh parsley
• 3 cups tomato juice
• 2 tbsp. butter
• 2 tbsp. flour
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup Greek yogurt
• Optional toppings: plain Greek yogurt and torn fresh basil

Directions

1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth.

2. In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper.

3. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended.. Top with additional yogurt and basil.

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