Creamy Mushroom and Carrot Soup

Ingredients

• •3 cups mushrooms, sliced
• •3 medium carrots, chopped
• •1 medium bell pepper, diced
• •0.5 cup Greek yogurt
• •3 cups vegetable broth (gluten-free)
• •1 medium onion, diced
• •1 tsp garlic powder

Directions

1. 1Sauté onion and bell pepper in oil over medium heat for 4 minutes.
2. 2Add mushrooms and carrots; cook another 5 minutes until softened.
3. 3Pour in vegetable broth and add garlic powder; stir well.
4. 4Bring to a boil, then reduce heat and simmer 15 minutes.
5. 5Use an immersion blender to partially blend the soup for texture.
6. 6Remove from heat and stir in Greek yogurt until smooth.
7. 7Ladle into bowls and serve with crusty bread.

💡 Stir Greek yogurt into mushroom-carrot soup after lowering the heat; boiling yogurt can split and leave the soup grainy rather than creamy.

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