Carrot Soup with Spinach Chiffonade

1. 1

   Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil.

2. 2

   Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes.

3. 3

   Using slotted spoon, transfer vegetables to processor.

4. 4

   Puree until smooth.

5. 5

   With machine running, gradually add soup broth to processor.

6. 6

   Return soup to same saucepan, thinning with more broth if necessary.

7. 7

   Add lemon juice and fresh ginger; simmer 3 minutes.

8. 8

   Add spinach and simmer until wilted, about 2 minutes.

9. 9

   Season soup with salt and pepper.

10. 10

    Ladle into bowls.

11. 11

    Swirl 1 heaping spoonful of yogurt into each bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.