It’s been a while since I have posted a soup dish, and as a result since I have extolled the virtues of this simple meal. Yes, soup can be a meal!
I could fill my belly with the endless warmth that soup provides for days on end. Especially in this chilly winter weather we are wading through. To come home to a simple soup to soothe the soul sounds simply satisfying and stupendous to me. Wow! That was a lot of alliteration.
I’m not sure what it is about soup, but it really does cure all! When I’m feeling a bit under the weather a simple bowl of tomato bisque with a grilled cheese makes me feel sooo good.
And on a busy night where I don’t have time between kids activities to cook a big dinner, throwing together a quick chicken noodle with leftover vegetables from the week is how I survive.
I hope you enjoy this spicy twist on Tomato Bisque inspired by Chobani’s #MadeWithChobani project!
3 cups carrots roughly chopped
5 cups vegetable or chicken stock
2-3 teaspoons curry powder, a little less if you don’t want it too spicy
2 cloves garlic, whole
Juice of 1 lime, about 1 tablespoon
1 5.3 oz. container plain Chobani yogurt
One pinch of salt and pepper to taste
1. In a medium stockpot bring to a boil the carrots, stock, curry and garlic. Let this summer for about 20 minutes or until carrots are super soft.
2. Transfer to a blender and purée (with steam vent open) for about a minute until it is a smooth consistency throughout.
3. Return the purée to the pot and stir in the yogurt and the lime juice. Then warm it back up and serve it garnished with cilantro and croutons if you like.
Serves: 4 appetizer portions or 2 meal portions
For more recipes with Chobani click here.