Low Fat Creamy Carrot Soup
Delight in the wholesome comfort of this *Low Fat Creamy Carrot Soup*, a nourishing recipe that’s as rich in flavor as it is light on calories. Crafted with the natural sweetness of tender carrots and enhanced by an aromatic blend of ground cumin, coriander, and ginger, this soup offers a harmonious balance of earthy warmth and creamy decadence. The addition of fat-free Greek yogurt lends a luscious texture without compromising on health-conscious goals, while the low-sodium vegetable broth keeps it heart-healthy. Perfect for a quick weeknight dinner or an elegant starter, this soup is ready in just 45 minutes and is made with simple, pantry-friendly ingredients. Garnished with a sprinkle of fresh parsley, each bowl is a vibrant, nutritious experience ideal for cozy evenings or meal-prepping ahead.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 800 grams carrots
- 1 liter low-sodium vegetable broth
- 1 medium onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground ginger
- 120 grams fat-free Greek yogurt
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and roughly chop the carrots and onion.
Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and cook for 5 minutes until translucent.
Stir in the minced garlic, ground cumin, coriander, and ginger. Cook for an additional 2 minutes, stirring frequently.
Add the chopped carrots to the pot, then pour in the vegetable broth.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the carrots are very tender.
Remove the pot from the heat and let it cool slightly before blending.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree until smooth.
Stir in the fat-free Greek yogurt, and season with salt and black pepper to taste.
Reheat the soup gently if needed, but be careful not to bring it to a boil to prevent the yogurt from separating.
Serve hot, garnished with a sprinkle of fresh parsley.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 54.3 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 4011 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
