The mystery ingredient in this healthy cream of carrot soup is rolled oats. Add richness, texture and fiber to your lunch with this Dr. Oz-endorsed recipe.
- 2 tbsp extra virgin olive oil
- 1 onion cut into medium dice
- 1/2 tsp sea salt
- 2 lbs carrots, peeled and cut into 1/2 rounds
- 5 cups vegetable stock
- 1/4 cup rolled oats
- 1 1/2 tsp ginger juice
- 1 tsp lemon juice
- 2 tsp dill
- dallop of plain yogurt
In a medium-sized pot, heat oil over medium heat. Add onions and salt. Sweat until onions are soft (about 5-8 minutes). Stir often to prevent browning. Add the carrots, cover pot and cook over low heat for 5-6 minutes. Stir to prevent browning. Add stock and oats to pot. Raise the heat and bring to a boil. Reduce heat to low and simmer 25 minutes until carrots are tender. Pour contents of the pot into a blender. Blend the soup until creamy. Add additional stock to desired consistency. Add lemon and ginger juice. Readjust seasonings. Garnish with a dollop of yogurt and dill and serve.