Ingredients

1 Tablespoon canola oil

2 pounds carrots, peeled and sliced into 1-inch pieces

2 medium onions, chopped

2 medium potatoes, peeled and cut into 1-inch cubes

8 cups low-fat, chicken broth

1 cinnamon stick

1 bay leaf

1/2 teaspoon dried thyme

1/2 teaspoon ground nutmeg

Salt and pepper to taste

1/2 cup plain nonfat yogurt

1/4 cup chopped pistachios

Preparation

  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 to 30 minutes.

  2. Add the 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. 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. Ladle the soup into warmed bowls. Swirl in the yogurt and top with pistachios just before serving.