Ginger Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons olive oil1 cup chopped sweet onion1/2 teaspoon salt, plus more for seasoning1 tablespoon minced garlic1 tablespoon minced ginger2 pounds carrots, peeled and chopped into even pieces1 medium russet potato, peeled and chopped4 cups chicken stock1/4 cup pine nuts1 1/3 cups plain yogurt1 teaspoon honey1 teaspoon minced fresh thyme1/2 teaspoon freshly cracked black pepper, plus more for seasoning
In a heavy Dutch oven, (prefer porcelain covered cast iron), over medium-high heat, add the olive oil and the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize. Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture. Stir in the carrots, potatoes and the chicken or vegetable stock. Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.
In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.
In a small bowl, combine the yogurt, honey, thyme and black pepper.
With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.
Cook's Note: You can prepare the soup 3 or 4 days ahead, refrigerated, and add the nut and yogurt mixture when ready to serve.
*Makes 8-1 1/4 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user EEVAKOS.
In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.
In a small bowl, combine the yogurt, honey, thyme and black pepper.
With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.
Cook's Note: You can prepare the soup 3 or 4 days ahead, refrigerated, and add the nut and yogurt mixture when ready to serve.
*Makes 8-1 1/4 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user EEVAKOS.
Nutritional Info Amount Per Serving
- Calories: 161.1
- Total Fat: 8.3 g
- Cholesterol: 7.8 mg
- Sodium: 711.3 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 3.8 g
- Protein: 4.4 g
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