Recipe Wednesday: Chai Carrot Soup

Recipe Wednesday: Chai Carrot Soup

Mar 23

My brilliant mother gave me the idea for this soup after she made a similar version. She uses Weight Watchers and they have a points system of rating food and the dieter must stay under a certain point amount daily. Well, it seems they round down in their points value because she was frustrated that a 1/2 cup of chicken broth was 0 points and 1 cup of broth was 1 point. So she set out to find a liquid that would give flavor to her carrot soup but not add any extra points. After assessing that the spices she usually added to her soup were similar to the spices in Chai tea, she steeped a Chai teabag and used the tea as half the liquid in her soup. I copied the idea and the result was delicious! I served this soup just below room temperature, but it could be hot as well (just leave off the yogurt topping, and replace with some crunchy homemade croutons)!

Chai Carrot Soup with Sweet-Spicy Yogurt Drizzle

  • 1 teaspoon olive oil
  • 1/2 small onion, cut into small dice
  • 6 medium carrots, diced
  • 2 cups vegetable broth
  • 2 cups of water (possibly bit more to thin)
  • One Chai Tea Bag (herbal or black tea)
  • 1 teaspoons ground cumin
  • 1 teaspoon sea salt, optional
  • 1 cup fresh orange juice
  • 1 teaspoons fresh lime or lemon juice

Sweet-Spicy Yogurt Topping

  • 1/2 cup vanilla yogurt
  • 1 teaspoon cumin
  • 1 teaspoon ginger
  • pinch of salt and pepper
  • 1/2 teaspoon chipotle powder or cayenne pepper, more to taste

 

1. Heat water to boiling in microwave and steep teabag until needed.

2. Stir all ingredients for yogurt topping together in a small bowl and set aside to let flavors meld.

3. Heat the oil in a dutch oven or medium-sized pot set over medium-high heat. Add the onion; sauté, stirring for 5 minutes, until soft and translucent.

4.  Stir in the carrots, cook about 5  minutes until carrots quit giving off liquid. Add broth, tea cumin and salt; simmer on low, partially covered, for 20-25 minutes or until the carrots are tender. Remove from the heat.

5. Use emersion blender to puree soup or transfer soup to a blender or food processor, and process until smooth. Return to dutch oven or pan

6. Stir in orange juice and lime/lemon juice. Transfer to a bowl or storage container, cover and refrigerate until chilled, using more water to thin if needed.

7. Serve cold or at room temperature. Garnish with drizzle of yogurt topping.

2 comments

  1. Aunt Karen

    I might have to try that too! Yummy and good for you!

  2. Mom/Diane

    I’d say were both brilliant, Laura. Your version sounds delicious with the addition of the citrus juice. I’ll try that idea but I’ll add the zest from the fruit to add flavor but no additional sugars/points.

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