Carrot Ginger Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 tablespoon Extra Virgin Olive Oil1 medium Onion, chopped1.5 teaspoons Garlic1.5 teaspoons Minced Ginger1 pound Carrots, chopped2 cups Vegetable Broth2 tablespoons Pine Nuts, toasted2/3 cup Yogurt1/2 teaspoon ground Thyme1/4 teaspoon freshly cracked Black Pepper1 cup Whole Milk
In a heavy Dutch oven, over medium-high heat, add the olive oil and the sweet onions and saute 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 and the vegetable stock. Bring to a simmer, cover and cook until carrots are very tender, about 15 to 18 minutes. Keep warm.
In a small bowl, combine the yogurt, 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.
Serving Size: makes 5 - 1/2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user EEVAKOS.
In a small bowl, combine the yogurt, 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.
Serving Size: makes 5 - 1/2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user EEVAKOS.
Nutritional Info Amount Per Serving
- Calories: 153.0
- Total Fat: 8.2 g
- Cholesterol: 11.7 mg
- Sodium: 316.4 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 3.6 g
- Protein: 4.3 g
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