Light Cream of Carrot Soup

• tablespoon canola oil↗1 tablespoon
• lbs carrots, peeled and sliced into 1-inch pieces↗2 lbs
• medium onions, chopped↗2
• medium potatoes, peeled and cut into 1-inch cubes↗2
• cups reduced-sodium fat-free chicken broth↗8 cups
• cinnamon stick↗1
• bay leaf↗1
• teaspoon dried thyme↗1⁄2 teaspoon
• teaspoon ground nutmeg↗1⁄2 teaspoon
• teaspoon salt↗1⁄8 teaspoon
• teaspoon pepper↗1⁄8 teaspoon
• cup plain nonfat yogurt (optional)↗1⁄2 cup
• cup chopped pistachios (optional)1⁄4 cup

Step-by-step instructions

1. 1

   Heat the oil in a large 8-quart soup pot over medium heat. Add the carrots, onions, and potatoes. Cook, stirring occasionally, until tender but not brown, about 25-30 minutes.

2. 2

   Add broth, cinnamon stick, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer for 45 minutes. Remove the bay leaf and cinnamon stick.

3. 3

   In a blender or food processor, puree the carrot mixture in batches. Return to the pot and warm over low heat. Add the nutmeg and salt and pepper to taste.

4. 4

   Optional: Swirl in the yogurt and top with pistachios just before serving.