Heat oil in large saucepan on medium heat. Add leeks and carrots; cook 4 to 5 min. or until crisp-tender, stirring occasionally. Add water, bouillon, ginger and potatoes; stir. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
Process vegetable mixture, in batches, in food processor or blender until smooth. Return all puréed vegetable mixture to saucepan; cook on medium heat 2 to 3 min. or until heated through, stirring occasionally.
Garnish each serving with plain nonfat yogurt, chopped fresh cilantro and lime wedge.
This delicious soup can be prepared ahead of time. Cool, then refrigerate up to 24 hours. Reheat before serving. Or, serve chilled topped with a spoonful of plain nonfat yogurt.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.