| 9 | 35 | 92 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 2 |
| 10 medium spear(s) | Asparagus (chopped) |
| 1/2 tsp | Canola oil (or olive oil) |
| 2 medium | Carrots (chopped) |
| 2 tbsp | Cilantro (coriander) (chopped) |
| 1 tsp | Curry powder |
| 2 clove(s) | Garlic (minced) |
| 1/4 cup | Greek yogurt, plain, fat-free |
| 1 1/2 cup | Vegetable stock/broth (gluten-free) |
| 1 small | Yellow onion (chopped) |
1. In a saucepan, heat oil over medium heat and cook onion, garlic and carrots for 4 minutes. Stir in cilantro and curry powder and cook for 1 minute.
2. Pour in broth and bring to a boil. Cover and reduce heat to simmer for about 25 minutes or until carrots are very tender. Using an immersion blender or in blender, purée until smooth.
3. Stir in asparagus and cook over medium heat for about 5 minutes or until asparagus is tender crisp.
4. Serve each bowl with a spoonful of yogurt.
Asparagus is a great source of fiber, vitamin A, C and E
Carrots contain beta carotene which is converted to vitamin A in the body and is important for immunity and vision health!
| Milk Alternative | 0.2 |
| Vegetables | 2.4 |
