Curried Carrot and Apple Soup

Ingredients

• 1 Tbsp unsalted butter
• 1 large uncooked onion(s), chopped
• 1 3/4 tsp kosher salt
• 3 cup(s) uncooked carrot(s), chopped
• 3 cup(s) uncooked sweet potato(es), chopped
• 2 large fresh apple(s), Macintosh, peeled, chopped
• 2 tsp ginger root, minced
• 1 tsp curry powder
• 4 cup(s) reduced-sodium chicken broth
• 3 Tbsp plain low fat Greek yogurt
• 1 tsp dark brown sugar
• 1/3 cup(s) uncooked scallion(s), chopped, for garnish

Instructions

1. In a large soup pot, heat butter over medium heat.
2. Add onion and salt; cook, stirring frequently, until onion is softened, 5-7 minutes. Add carrots, sweet potatoes, apples, ginger and curry powder; stir to combine.
3. Add broth; stir to combine. Increase heat to high; bring to a boil. Cover pot and reduce heat to medium; simmer until vegetables are soft, 25-30 minutes.
4. Stir in yogurt and sugar; remove from heat. Puree soup in pot using an immersion blender (or use a regular blender working in batches); serve garnished with scallions.

Notes

Serving size: 1 1/3 cups.