Creamy Carrot Soup

By kspurlock

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 3/4 cup onion, diced
• 1 tablespoon ginger, peeled and chopped
• 3 cups carrots, peeled and chopped
• 4 cups vegetable stock
• 2 tablespoons rice
• 1 cup Stonyfield lowfat plain yogurt
• 2 to 3 tablespoon flour
• Salt and pepper to taste

Preparation

Step 1

Using a small stock pot, heat olive oil, over a medium-high flame. Once hot, add garlic, onions, and ginger and sauté until onions begin to soften and turn translucent in color. Add carrots, vegetable stock and rice, and simmer for 30 minutes or until carrots break apart easily. Using a blender or food processor, puree the soup until smooth. Return the soup to the pot, and heat over a medium flame. 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. Season with salt and pepper, and garnish with a dollop of plain yogurt.