1 tbsp Olive Oil
1 medium Onion, chopped
1/2 clove minced Garlic
1 cup Low-sodium Chicken Broth
1 medium Sweet Potato, peeled and diced
4 large Carrots, peeled and sliced
1 Red Pepper, peeled and sliced
1 tbsp. chopped Ginger
1/4 cup low fat Greek Yogurt
Heat oil in a large saucepan. Next, add the onion and garlic. Cook for 2-3 minutes or until onion is tender.
Add the chicken broth and two cups of water. Bring to a boil.
Add in the sweet potatoes, carrots, red pepper, and ginger. Reduce heat. Cook for 15 minutes.
Remove from heat and cool in the fridge for 20-30 minutes. Using a slotted spoon, remove the vegetable pieces and puree them in the blender until thick.
Pour back into the soup and then return to the heat, cooking for 15-20 minutes or until thickened.
Once almost finished, add yogurt and stir. Serve immediately, topping with cilantro if desired.
Serving Size: 1 serving
Recipe yields: 4 servings
Amount per serving