Carrot Ginger Soup

Carrot Ginger Soup
2 tbsp extra virgin olive oil
1 each onion
3 tbsp ginger root
finely chopped
3 cups carrots
1 each potato
peeled and chopped
8 cups vegetable stock or water
1/4 cup white wine
1/4 tsp fresh nutmeg
kosher salt
to taste
fresh ground black pepper
to taste
2 tbsp dill
fresh chopped
1/2 tsp cilantro
fresh chopped
1/2 cup carrots
grated for garnish
1/2 cup parsley
chopped for garnish
8 oz greek yogurt
for garnish
  • large stock pot
  • box grater
Heat olive oil in a large pot; add onion and ginger, and sauté, stirring, just until the onion is translucent.
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.
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
*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