Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons olive oil
2 lbs. diced carrots	Wash, peel and trim
1 large onion, diced	Wash, peel and dice
1 teaspoon salt
½ teaspoon black pepper
1 cup nonfat plain Greek yogurt
6 cups reduced sodium chicken broth
1 teaspoon ground ginger

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot heat oil to medium high heat
2	Add onions. Cook until tender. Add carrots and ginger and heat through
3	Add chicken broth and bring to boil. Reduce heat and simmer until carrots are tender. About 40 minutes.
4	Remove from heat, puree in food processor.
5	Return to heat.  Simmer for 20 minutes	Temperature check must reach 165 °F degrees
6	Serve hot. Top with yogurt