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Ginger-Carrot Soup

  • Recipe Submitted by on

Category: Potatoes, Healthy Recipes, Peppers, Soups, Carrots

 Ingredients List

  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped sweet onion
  • Kosher salt
  • 1 tablespoon minced garlic
  • 2 tablespoons minced peeled ginger
  • 2 pounds carrots, peeled and chopped
  • 1 medium russet potato, peeled and chopped
  • 6 cups low-sodium chicken or vegetable stock
  • 1/4 cup pine nuts
  • 1 1/3 cups plain low-fat Greek yogurt
  • 1 teaspoon honey
  • 1 teaspoon minced fresh thyme
  • Freshly ground pepper

 Directions

1. Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize.

2. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato, and the chicken or vegetable stock. Bring to a simmer, cover, and cook until the carrots and potato are very tender, about 20 to 25 minutes. Keep warm.

3. Meanwhile, in a small sauté pan over high heat, lightly toast the pine nuts. Set aside to cool.

4. In a small bowl, combine the yogurt, honey, thyme, and 1/2 teaspoon pepper.

5. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches).

6. Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.

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