Makes: 12 servings
Serving Size: 1 cup
Preparation Time: 25 minutes
Cooking Time: 55 minutesIngredients
2 Tbsp. olive oil
2 large onions, thinly sliced (about 3 cups)
3 lbs. carrots, peeled and cut into 1 inch pieces
3 oz. fresh cilantro (about 3 cups), washed, stemmed, and chopped
1 Tbsp. ground coriander
1/4 tsp. kosher salt
1/2 tsp. ground black pepper
8 cups low-fat, reduced-sodium chicken broth
1 1/2 Tbsp. unsalted butter
1/3 cup slivered almonds
1/2 cup plain nonfat yogurt
Preparation
1. In a large stockpot, heat the olive oil over medium heat. Add the onions and saute for 7 to 9 minutes. Add the carrots, cilantro, coriander, salt, and black pepper. Cook for about 10 minutes, stirring to prevent sticking.
2. Add the broth, lower the heat, and simmer for 35 to 40 minutes, until the vegetables are tender.
3. Puree the soup in batches and return to the stockpot to remain warm. Or, remove the pan from the heat and carefully use an immersion blender; then return the pan to the burner to keep the soup warm. Add the butter and stir until melted.
4. In a small, dry skillet, toast the almonds over medium-high heat for 2 to 3 minutes, just until they are lightly browned. Garnish each soup bowl with a drizzle of yogurt and a sprinkle of the toasted almond slivers.
This recipe is from Diabetes Forecast online.
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