Carrot Soup with Yogurt

A hint of toasted sesame oil lends richness to this velvety soup. Use real young carrots, rather than crushed ones in bags that lack flavor. Garnish with sauteed carrot strips.
Heat the oil in a medium saucepan over medium-high heat. Add the shallots to the skillet; cook for 2 minutes or until almost tender, stirring occasionally. Add the carrots; cook for 4 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 22 minutes or until tender. Add the ginger; cook for 8 minutes or until the carrots are very soft. Cover and let stand for 5 minutes at room temperature.Whisk half of the carrot mixture in a blender. Remove the center part of the blender lid (to release steam); secure the blender lid to the blender. Cover the hole in the blender lid with a clean towel (to avoid splashing). Whisk until smooth. Pour into a large bowl. Repeat with the remaining carrot mixture. Return the soup puree to the pan; heat over medium heat for 2 minutes or until it is warmed through.Pour the soup into small plates, top with yogurt and fresh mint sprigs.