Adapted from a Stoneyfield Farm Yogurt recipe.
2 Tbl olive oil
2 garlic cloves, chopped
¾ cup onion, diced
1 Tbl ginger, peeled and grated
3 cups carrots, peeled and chopped
4 cups vegetable stock
2 Tbl rice
1 cup plain lowfat yogurt
2/3 Tbl cornstarch
salt and pepper to taste
Using a small stock pot, heat olive oil over medium-high heat. Once hot, add ginger, onions and garlic and sauté until onions begin to soften. Add carrots, stock and rice, and simmer for 30 minutes or until carrots break apart easily. Using a blender or food processor, puree the soup until smooth or only partially, depending on your preference. Return the soup to the pot, and heat over medium heat. In a small bowl, combine yogurt and cornstarch and blend until well-mixed. Stir this mixture into the soup, being careful not to bring the soup back to a boil. Season with salt and pepper, and garnish with a dollop of plain yogurt.