Carrot and Ginger Soup - WW

• 2 teaspoons olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 tablespoon ginger, minced
• 2 vegetable stock cubes, dissolved in
• 3 cups boiling water
• 1 kg carrot, peeled and chopped
• 13 cup plain low-fat yogurt

1. Heat the oil in a large pan and add the onion and celery.
2. Cook until soft and add ginger.
3. Add the stock and carrots.
4. Cook gently until the carrots are tender.
5. Cool slightly.
6. Transfer the mixture to a food processor or blender.
7. Process until smooth.
8. Return the mixture to the saucepan and reheat.
9. Serve in warm bowls with the yoghurt swirled on top of soup.

olive oil, onion, celery, ginger, vegetable stock cubes, boiling water, carrot, yogurt

Taken from www.food.com/recipe/carrot-and-ginger-soup-ww-111022 (may not work)