Side Pannel
Ginger-Carrot Soup
Ginger-Carrot Soup
- Recipe Submitted by Herb on 11/19/2014
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.
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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