CAROLYNN’S PANTRY

VEGETABLE YOGURT SOUP

2 cups sliced carrots

3 cups chicken broth

1/4 cup chopped red onion

1 clove garlic

3/4  teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground coriander

1/4 teaspoon ground black pepper

1 large yellow summer squash, chopped

3/4 cup low-fat plain yogurt

Fresh chives, cut in 1/4" lengths (optional)

1. In a large saucepan, combine the carrots and broth. Cover and bring to a boil. Reduce the heat to medium and simmer about 7 minutes, or until the carrots begin to soften.

2. Add the onion, garlic, cumin, salt, coriander, pepper, and all but 4 tablespoons squash. Cover, raise heat to high, and bring to a boil. Reduce the heat to low and simmer covered, for 15 to 20 minutes, or until vegetables are very tender and the flavors are blended.

3. In the bowl of a food processor fitted with a metal blade, in a blender, or with an immersion blender, puree the soup until smooth.  Pour into a bowl, cover, and refrigerate for 1 hour.

4. Stir the yogurt into the soup until combined. Divide into 4 bowls and garnish with each with a tablespoon of reserved squash and chives, if desired.

MAKES 4 SERVINGS

Per serving: 104 calories, 16 g carbohydrate, protein, 2 g fat, 3 g fiber