Ingredients
1 tablespoon olive oil1 medium onion, chopped3 garlic cloves, minced3 cups peeled and shredded carrots (4 to 5 medium carrots)2 cups reduced-sodium chicken broth1/3 cup minced fresh basil3 tablespoons minced fresh parsley3 cups reduced-sodium tomato juice2 tablespoons butter2 tablespoons all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper1/2 cup plain Greek yogurtAdditional plain Greek yogurt, optional Additional torn fresh basil, optional
Preparation
In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth.
In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper.
Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil.
