Carrot and Oregano Soup

Ingredients - Serves 6

• Fresh oregano leaves - For garnish
• Greek yogurt - 1/2 cup, for garnish
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Oregano - 1 teaspoon, dried
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Carrots - 1 pound, peeled and chopped

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the carrots, vegetable broth, dried oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are tender.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Return the soup to the pot and heat over low heat until warmed through.
6. Serve the soup hot, garnished with a dollop of Greek yogurt and fresh oregano leaves.

Dietary Info

• Dish Type: Soup
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Calories: 150
• Fat: 5g
• Carbs: 20g
• Protein: 5g
• Sodium: 500mg
• Sugar: 10g