The Atlanta Journal-Constitution
CARROT SOUP WITH MINT
1 (10-ounce) bag frozen chopped onions (no need to thaw) 2 tablespoons extravirgin olive oil, divided Salt
1 pound carrots, washed, scrubbed, trimmed and cut into 1-inch pieces (no need to peel)
4 cups water, plus more
if desired
1 (2- to 3-inch) piece
Parmesan rind 6 tablespoons whole
milk yogurt
1/4 cup chopped fresh
mint, divided
ON THE SIDE: Crusty bread and butter Combine the onions, 1 tablespoon of the oil, and a generous pinch of salt in a large pot over mediumhigh heat. Once the onions begin to sizzle, add the carrots and another generous pinch of salt. Cook, stirring frequently, until the onion liquid is mostly evaporated, 3 to 5 minutes.
Add the water and Parmesan rind. Increase the heat to high and bring to a boil. Once the water boils, cover the pot, reduce the heat to medium-low and cook at a rapid simmer until the carrots are tender, 10 to 15 minutes.
Once the carrots are tender, remove the Parmesan rind. Use an immersion blender to puree the soup. (Alternatively, puree the soup in batches in a traditional blender. Be sure not to fill the blender more than one-third full. Transfer to a large bowl once pureed.) Add additional water, ¼ cup at a time, to thin the soup, if desired. Season to taste with salt.
Divide between serving bowls and top each with a dollop of yogurt. Divide the remaining tablespoon oil over the top of each serving and garnish with the mint. Serve with bread and butter on the side.
Serves 4.
Per serving: 162 calories (percent of calories from fat, 46), 4 grams protein, 19 grams carbohydrates, 5 grams fiber, 9 grams total fat (2 grams saturated), 5 milligrams cholesterol, 1,099 milligrams sodium.