Ginger-Carrot Soup

Print

Ginger-Carrot Soup

Ingredients

• 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

Instructions

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.

Notes