Carrot Soup With Herb Yogurt
Credit: Marcus Nilsson
Tip: Not a carrot fan? Try the recipe with 4 pounds of peeled squash, cooked with 8 cups of chicken broth instead.
430 calories; fat 19g; saturated fat 2.5g; sodium 640mg; protein 6g; carbohydrates 62g; sugars 26g; fiber 15g; iron 2mg; calcium 210mg.