Green Pea & Carrot Soup

I was never a huge fan of Split Pea Soup, but I always ate it.(but then again what didn't I eat..hehe) Then I was watching food network and saw a recipe Ellie Krieger made and wanted to try it. Course I switched mine up a bit and made it my own. This soup was SOOOOOO yummy and so comforting, you can eat so much of it because it's SOOO low in calories !!!! If you try it let me know how you like it!

Green Pea & Carrot Soup

1 teaspoon olive oil
1 large onion, sliced (about 1 1/2 cups)
2 1/2 cups low-sodium chicken broth
1 bay leaf

1 clove garlic minced
1/2 teaspoon salt
Freshly ground black pepper
1 (10-oz) bag frozen peas

1/2 c frozen carrots (I added a little carrot to sweetin the soup up just a little more)
4 teaspoons plain nonfat yogurt, optional

Directions:

In a large pot, heat the olive oil over moderately-low heat. Add the onion, garlic, bay leaf, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth,bay leaf, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted. Take out bay leaf just before blending.

In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.

Nutritional Analysis

per Serving 1 1/4 cups each
Calories:94

Total Fat:2.5 grams

Saturated Fat:0

Protein:7 grams

Carbohydrates:13 grams

Fiber:3 grams