Mix it up and sub half the carrots for parsnip or celery root—check for what’s fresh at your local farmers’ market. It’s also great without the fish if you want to keep it vegetarian, or top with grated aged cheddar cheese or crumbled goat feta.
4 cups (1 L) low-sodium vegetable or chicken broth
2 cups (500 mL) water
4 cups (1 L) thinly sliced carrots (about 6 medium carrots)
3 garlic cloves, minced
3 fresh thyme sprigs
3 Tbsp (45 mL) honey
1 cup (250 mL) plain Greek yogurt
1/3 cup (80 mL) coarsely chopped fresh dill
1 cup (250 mL) flaked smoked trout
In stockpot, stir broth with water, carrots, garlic, thyme, and honey. Bring to a boil over high heat, then reduce heat to medium. Partially cover and simmer until carrots are tender, 15 minutes.
Remove from heat, uncover, and let stand for 5 minutes. Add yogurt and dill. Using hand blender, blitz just until broken up but not entirely puréed.
Spoon into bowls, then crumble in trout.
Serves 4.
Each serving contains: 209 calories; 18 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 28 g total carbohydrates (20 sugars, 3 g fibre); 438 mg sodium
source: “Harvest Soups“, alive #384, October 2014
