Ginger Carrot Soup
Ingredients
The soup base
-
2
tablespoons
extra virgin olive oil
-
1 ½
cups
yellow onion, diced
-
3
tablespoons
fresh ginger, peeled and grated
-
3
cloves
garlic, minced
-
2
pounds
carrots, peeled and sliced
-
2
quarts
chicken stock
-
1
quart
water
-
2
pieces
bay leaves
-
2-3
sprigs
fresh thyme
-
2
teaspoons
kosher salt
-
1
teaspoon
white pepper
The finishing touches
-
2
cups
vanilla flavored Greek yogurt
-
3
tablespoons
butter
Instructions
- Heat olive oil in a large stock pot over medium heat.
- Sauté onion, ginger, and garlic for 5 minutes until onions soften.
- Add carrots, chicken stock, water, bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 35-40 minutes until carrots are tender.
- Remove bay leaves and thyme sprigs, then blend the mixture until smooth.
- Stir in vanilla yogurt and butter, and season with additional salt and pepper to taste.
- Serve with a dollop of yogurt and fresh thyme if desired.
Nutrition Facts (estimated)
Servings
4 quarts (16 cups)
Calories
493
Total fat
22g
Total carbohydrates
50g
Total protein
25g
Sodium
2122mg
Cholesterol
42mg
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