Carrot Soup With Yogurt

• 2 teaspoons dark sesame oil
• 1/3 cup sliced shallots (about 1 large)
• 1 pound baby carrots, peeled and cut into 2-inch pieces
• 2 cups fat-free, less-sodium chicken broth
• 1 teaspoon grated peeled fresh ginger
• 1/2 cup 2% Greek-style plain yogurt
• 8 fresh mint sprigs

1. Heat oil in a medium saucepan over medium heat. Add shallots to pan; cook 2 minutes or until almost tender, stirring occasionally. Add carrots; cook 4 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 22 minutes or until tender. Add ginger; cook 8 minutes or until carrots are very tender. Cover and let stand 5 minutes at room temperature.
2. Pour half of carrot mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining carrot mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until heated.
3. Spoon soup into small bowls, and top with plain yogurt and fresh mint sprigs.

dark sesame oil, shallots, carrots, chicken broth, fresh ginger, yogurt, mint sprigs

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