2 C. sliced carrots

3 C. reduced sodium chicken broth

1/4 C. chopped red onion

1 clove garlic

3/4 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. ground coriander

1/4 tsp. black pepper

1 lg yellow summer squash, chopped

3/4 C. low fat plain yogurt

Fresh chives, cut in 1/4″ lengths (garnish)

 

In large saucepan, combine carrots and broth. Cover and bring to a boil. Lower heat to medium and simmer until carrots begin to soften, about 7 minutes. Add onion, garlic, cumin, salt, coriander, pepper, and all but 4 T. of squash. Cover, raise heat to high, and bring to a boil. Reduce heat to low and simmer, covered, until vegetables are very tender and flavors are blended, 15 to 20 minutes. In food processor or blender or with a hand blender, puree soup until smooth. Pour into bowl, cover, and chill 1 hour. Stir yogurt into soup until combined. Divide into 4 bowls and garnish each with a T. of reserved squash and chives.

 

Yield: 4 servings

Calories: 104

Fat: 2g

Fiber: 3g