Light Ginger Carrot Soup

• 3-1/2 teaspoons Sesame Oil
• 1 whole Medium Shallot, Diced
• 1 pound Organic Carrots, Diced
• 1 cup Low Sodium Chicken Broth
• 1 cup Low Sodium Vegetable Broth
• Salt And Pepper, to taste
• 2 teaspoons Grated Ginger Root
• Optional Garnishes: Greek Yogurt, Chopped Fresh Mint Leaves, Etc

1. Heat oil in a large pot over medium high heat. Add shallots and cook until softened, about 2 minutes. Add in carrots and cook until carrots are soft, about 5 more minutes. Pour broths over carrots and bring mixture to a boil. Add salt and pepper to taste. Then, reduce heat and simmer mixture for about 15-20 minutes.
2. Remove mixture from the pot and place in a food processor. Add ginger and pulse on low until mixture is smooth. Add additional salt and pepper to taste.
3. Pour mixture into soup bowls and garnish with creme fraiche or Greek yogurt and mint leaves. Serve warm and enjoy!
4. Recipe adapted from Cooking Light.

sesame oil, shallot, carrots, chicken broth, vegetable broth, salt, ginger root, greek yogurt

Taken from tastykitchen.com/recipes/soups/light-ginger-carrot-soup/ (may not work)