Ginger And Carrot Soup

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 2-inch piece fresh ginger, peeled, grated
• 1 clove garlic, sliced
• 2 pounds carrots (10 to 12), sliced
• 6 cups low-sodium vegetable broth
• Juice of 1 lime, plus lime wedges for garnish, optional
• 1 cup plain yogurt (not nonfat)
• Salt and freshly ground black pepper

1. Warm oil in a pot over medium heat. Add onion; saute until softened, 6 to 8 minutes. Add ginger and garlic; saute until fragrant, about 1 minute.
2. Raise heat to medium-high; stir in carrots. Pour broth into pot, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until carrots are very tender, about 25 minutes. Remove soup from heat and let cool slightly.
3. Working in batches, puree soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.
4. Just before serving, stir in lime juice and yogurt. Season with salt and pepper. Serve chilled, garnished with lime wedges, if desired.
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olive oil, onion, fresh ginger, clove garlic, carrots, lowsodium, lime, plain yogurt, salt

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