This simple soup is not only easy to make, but it is very low in fat and calories as well.
| 2 | tbsp | olive oil |
| 2 | garlic cloves (chopped) | |
| 3⁄4 | c | onion (diced) |
| 1 | tbsp | ginger (peeled and chopped) |
| 3 | c | carrots (peeled and chopped) |
| 4 | c | vegetable stock |
| 2 | tbsp | rice |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | to 3 tablespoon flour | |
| Salt and pepper to taste |
Using a small stock pot, heat olive oil, over a medium-high flame.
Once hot, add garlic, onions, and ginger and sauté until onions begin to soften and turn translucent in color.
Add carrots, vegetable stock and rice, and simmer for 30 minutes or until carrots break apart easily.
Using a blender or food processor, purée the soup until smooth.
Return the soup to the pot, and heat over a medium flame.
In a small bowl, combine yogurt and flour, and blend until well mixed.
Stir this mixture into the soup, being careful not to bring the soup back to a boil.
Season with salt and pepper, and garnish with a dollop of plain yogurt.