PUBLISHED 07/03/2003
Ingredients:
- 2 onions, chopped
- 5 stalks celery, chopped
- 2 cloves garlic, minced
- 2-lb bag of baby carrots
- 2 15-oz cans vegetable or chicken broth
- 3 large potatoes, diced into cubes
- 1 pint plain nonfat yogurt
- 8 ozs soft (silken) tofu
- nonfat sour cream and chopped cilantro (fresh coriander) for garnish
Directions: In a large nonstick soup pot, sauté onions, celery and garlic for 3 to 5 minutes over medium-high heat. Stir in carrots and add the broth. Simmer 15 minutes. Add potatoes, lower heat to medium-low and cook 15 to 30 minutes until soft. Remove from heat and add yogurt and tofu. Puree with a hand-held mixer. Heat through and serve immediately with a dollop of low-fat sour cream sprinkled with cilantro. Serves 8 to 10.
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