Sweet Carrot Soup

• 4 tablespoons olive oil
• 1 yellow onion, thinly sliced
• 1 garlic clove, smashed
• 1 inch fresh ginger root, peeled and chopped
• 2 pounds organic carrots, peeled and chopped
• 1 sprig fresh thyme
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh carrot juice (or apple or orange juice)
• 1/3 cup low-fat plain yogurt
• 2 tablespoons chopped cilantro, for garnish
• 2 tablespoons sunflower seeds, for garnish, optional

1. Heat 2 TBSP of the olive oil in medium saucepan over medium heat. Add onion; cook until tender (6-8 minutes). Add the garlic and ginger, and cook until fragrant (about 1 minute). Add carrots, thyme, salt and pepper, and enough water to cover, and bring the soup to a boil. Cover loosely and reduce heat to low.
2. Simmer until vegetables are tender (about 30 minutes). Cool slightly. Discard thyme. Puree carrot mixture with an immersion blender until smooth (about 3 minutes). Stir in fresh juice, then reheat soup over a low flame to warm through. Just before serving, taste and adjust salt and pepper; stir in an additional 1-2 TBSP olive oil.
3. Ladle into 4 bowls and garnish each with a dollop of yogurt, a sprinkle of cilantro, and sunflower seeds, if using. Serve warm.
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olive oil, yellow onion, garlic, ginger root, carrots, thyme, salt, black pepper, fresh carrot, lowfat plain yogurt, cilantro, sunflower seeds

Taken from www.myrecipes.com/recipe/sweet-carrot-soup (may not work)