Health tip: Try this creamy carrot soup recipe

Creamy Carrot Soup

Serves: 6
Hands-on time: 25 minutes
Total time: 55 minutes

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 1 stalk celery, diced
• 2 tsp fresh grated ginger
• 2 tsp curry powder
• 1/2 tsp ground cinnamon
• 1/4 tsp crushed red pepper
• 1 lb carrots, peeled and thinly sliced
• 1 medium potato, peeled and diced
• 3 cups low-sodium vegetable broth
• 1 cup unsweetened light coconut milk
• 1/4 tsp salt or to taste
• 6 tbsp of your favorite pesto, optional
• 6 tbsp nonfat plain Greek-style yogurt, optional

Preparation:

1. In a large saucepan, heat oil over medium heat. Add onion and celery and cook, stirring occasionally, for about 7 minutes or until onion is translucent. Add ginger, curry powder, cinnamon and red pepper and cook, stirring, for 1 more minute. Add carrots, potato and broth. Bring to a boil, then cover, reduce heat to low and simmer for 20 minutes or until vegetables are tender.
2. Using a hand-held or countertop blender, purée soup in 2 batches. (Caution: Do not overfill blender with hot soup. Also, allow steam to vent occasionally between pulses.) If using a countertop blender, pour soup back into pot. Stir in coconut milk and salt. Serve immediately. Garnish each bowl with 1 tbsp pesto and 1 tbsp yogurt, if desired.

Nutrients per 1-cup serving:

• Calories: 127
• Total Fat: 5 g
• Sat. Fat: 2 g
• Monounsaturated Fat: 2 g
• Polyunsaturated Fat: 0.5 g
• Carbs: 19 g
• Fiber: 4 g
• Sugars, 7 g
• Protein: 2 g
• Sodium: 222 mg
• Cholesterol: 0 mg 

Recipe courtesy of: cleaneatingmag.com