Ginger Carrot Soup

Per serving: Calories 183; Fat 8 g (Saturated 1 g); Cholesterol 20 mg; Sodium 319 mg; Carbohydrate 23 g; Fiber 4 g; Protein 8 g

Ginger Carrot Soup
Ginger Carrot Soup

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 1

    cup chopped sweet onion

  • Kosher salt

  • 1

    tablespoon minced garlic

  • 1

    tablespoon 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

Directions

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. 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, 15 to 18 minutes. Keep warm. Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.

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