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Nutrition Facts

• • Calories: 168
  • Fat: 5g
  • Saturated Fat: 4g
  • Cholesterol: 1mg
  • Sodium: 145mg
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 3g

Ingredients

• Soup

  • 1/2 cup sliced shallots
  • 2 lbs diced carrots
  • 1 cup carrot juice
  • 1 cup water
  • 1 cup orange juice
  • 1 sprig thyme
  • 1/4 tsp orange zest
  • Black pepper, to taste

• Yogurt

  • 1/2 cup non fat plain Greek yogurt
  • 3 Tbsp coconut powder or 1 tsp coconut extract
  • 1 Tbsp chopped fresh mint leaves
  • 1 Tbsp honey
  • Mint leaves and orange slices for garnish

Preparation

• • Make soup: Lightly coat a large saucepan with nonstick cooking spray and heat over medium heat. Add shallots and carrots and sauté for 5 minutes. Reduce heat and simmer, covered, for 10 minutes or until softened. Add carrot juice, water, orange juice and thyme. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
  • In a blender, purée soup mixture until smooth. Add orange zest and black pepper and stir to combine.
  • Make yogurt topping: In a small bowl, combine yogurt, coconut powder, chopped mint and honey and whisk until combined.
  • Garnish each serving with a dollop of yogurt topping, orange slices and mint leaves.

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.