Curried Carrot Soup for Meatless Monday

A long weekend of indulgence has left me craving a simple lo-cal dinner of Curried Carrot Soup for Meatless Monday.  It’s quick and simple with a complex taste, and who could resist these multi colored carrots I found at the farmers market!

Ingredients:

• 2T canola or olive oil
• 1 small yellow onion
• 2t. curry powder
• 2”piece of ginger-grated
• 1/4 t. tumeric
• 4 cups sliced carrots
• 1 peeled ripe pear or  green apple
• 4 cups vegetable stock
• pinch ground nutmeg
• 1 c. Stonyfield greek yogurt
• toasted cashews, matchstick carrots, scallion and a little yogurt for garnish {all optional}

• Heat the oil in a large saucepan.  Add the onion, ginger and curry powder and turmeric, cook for 5 minutes.
• Add the chopped carrots and stock and bring to a boil.  Reduce the heat stir in chopped pear or apple and cook for approx 1 hour.
• Let cool and process in a blender.  Add the nutmeg and salt and pepper to taste. Just before serving stir in 3/4 cup yogurt. Stir to heat, being careful not to let it boil once the yogurt has been added.
• Garnish if desired