Makes 6 servings
2 tablespoons olive oil
2 chopped garlic cloves
3/4 cup chopped onion
1 peeled and chopped tablespoon ginger
3 cups peeled and chopped carrots
4 cups reduced-sodium vegetable stock
2 tablespoons brown rice
1 cup lowfat plain yogurt
2 tablespoons flour
Salt and pepper to taste
Heat olive oil over a medium-high. Add garlic, onions, and ginger and saute until onions begin to soften. Add carrots, vegetable stock and rice, and simmer for 30 minutes or until carrots break apart.
Puree the soup until smooth in a blender or processor. Return the pureed soup to the pot, and heat over medium.
In a small bowl, combine yogurt and flour, and blend until well mixed. Stir this mixture into the soup, being careful not to bring the soup back to a boil.
*To cut back on fat, saute veggies using Pam cooking spray instead.
Calories from Fat 45
Total Fat 5g