cookware
- large stock pot
- box grater
1 | Heat olive oil in a large pot; add onion and ginger, and sauté, stirring, just until the onion is translucent. |
2 | Add the carrots, potato, vegetable stock and white wine. Bring to a boil, cover, reduce heat to a simmer. Cook until the vegetables are soft, about 30 to 45 minutes. |
3 | Transfer soup in batches to a blender or food processor and puree till smooth. Transfer back to pot, season with salt, pepper and nutmeg. Add dill and cilantro, stir in and serve immediately |
4 | *Garnish with grated carrots, parsley and a dollop of nonfat Greek yogurt to add richness if desired. |
116 calories, 5g fat, .8g sat fat, 0 cholesterol, 15g carbs, 4g dietary fiber, 2g protein
