I have long been making soup as a means to clean out my refrigerator, so it should come as no surprise that, when I found myself with 2 pounds of shredded carrots after making a whole lotta spring rolls that I decided to throw it all in a pot with some veggie broth and aromatics, puree it with yogurt and call it soup. Serve with warm flatbread or a green salad.

• ingredients
• 1 tbsp extra virgin olive oil Pantry
• 4 cloves garlic, minced Pantry
• 1 small (1”) piece ginger, peeled and chopped $0.50
• 1 medium onion, diced $0.50
• 1 tbsp curry powder $1.50 for 1 oz
• 2 lbs carrots, peeled and chopped $3
• 1 quart chicken or vegetable broth 2
• 2 tbsp soy sauce Pantry
• 2 tsp (more/less to taste) Sriracha or other Asian chili sauce $1.50 for 8 oz.
• 1 handful fresh cilantro leaves $1 for a bunch
• 1 cup low-fat plain yogurt (I like Greek-style), plus more for garnish $2 for 16 oz.
• salt and pepper to taste Pantry
• chopped scallions for garnish $1 for a bunch

Total Cost of Ingredients $13

Directions

Heat olive oil in a large soup pot over medium heat. Add garlic, ginger and onion and cook for 3-4 minutes (stir occasionally), or until onions become translucent. Add curry powder and cook for 2-3 minutes more. The pot should be very fragrant.

Add the carrots, broth, soy sauce, chili sauce and water to cover. Cover pot and reduce heat to medium-low. Simmer for 25-30 minutes or until carrots are very soft.

Once soup has cooked, puree soup in a food processor, blender or in the pot with an immersion blender until very smooth. Add yogurt and cilantro and puree once more so the soup is very creamy and has tiny green flecks.

Season with salt and pepper to taste.

Ladle into bowls and serve garnished with a dollop of yogurt, a drizzle of chili sauce and sprinkle of chopped scallions.

Serves 4-6.