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Carrot and Ginger Soup
Serve this nourishing soup as a main course. For a special touch, top it with a swirl of pesto.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 1/2 cup diced celery
- 1/4 cup minced ginger
- 1 tablespoon minced garlic
- 1/2 pound carrots, peeled and roughly chopped
- 5 cups vegetable or chicken stock
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 1 bay leaf
- 1 cup plain Greek yogurt
- 3 tablespoons chopped chives, for garnish
Instructions:
- Add the olive oil to a large stockpot and heat over medium-high heat. Add the onion and celery and cook for about 4 minutes, until the onion is translucent. Add the ginger and garlic to the pot and cook for about 30 seconds. Add the carrots, stirring occasionally, and cook until the carrots are slightly caramelized, 7-8 minutes. Add the stock, salt, pepper, and bay leaf, bring to a boil, and then reduce the heat to a simmer. Cook for 20-25 minutes, until the carrots are soft.
- Remove the stockpot from the heat and take out the bay leaf. Using an immersion blender, puree the soup. (Or, let the soup cool slightly and puree in a food processor or blender.) Season to taste with salt and pepper. Stir in 3/4 cup of the yogurt.
- Return the pot to the burner and reheat the soup over medium heat, being careful to keep it from boiling. Ladle into serving bowls and garnish with the remaining yogurt and chopped chives.
Yield:
6 Servings Tags:
