Chobani

Ingredients

• 2 Tbsp extra virgin olive oil 
• 1 onion, chopped 
• ½ tsp white pepper
• ½ tsp cumin 
• ¼ tsp cayenne pepper
• 2 lbs carrots, scraped and coined
• 1 Tbsp brown sugar
• 4 cloves garlic, minced
• ½ tsp ground ginger
• 4 cups vegetable stock
• 1 cup Chobani® Plain 0% Greek Yogurt, plus more for dalloping
• Salt to taste

Preparation

Heat large pot over medium heat. Add olive oil to pot. Once hot, add onions, and sauté for 2 minutes. Add white pepper, cumin and cayenne and allow to cook for 3 more minutes. 

Add carrots and to pot, and reduce heat to low. Add brown sugar then stir and cover pot. Allow to cook for 5 minutes. Uncover, add garlic and ginger and increase heat to medium high. Sauté for 1-2 minutes. Add stock, and bring to boil. Reduce to simmer, cover and cook until carrots are soft. 

Turn off heat, and puree using an immersion blender or food processor. Return to pot, add 1 cup Chobani®; Mix well and season with salt to taste.

If serving soup cold, allow to cool for one hour. Then cover pot, and transfer to refrigerator to cool over night. To serve, ladle into bowl, and garnish with Chobani®.

Nutrition Information:
Calories: 214; Fat: 7g; Sat Fat: 2g; Protein: 5g; Carbohydrate: 34g; Fiber: 7g; Sodium: 800mg