If you love ginger and carrot, like I do, you will love this easy, yummy and healthy soup recipe! Perfect for these rainy days …
Total: 55 min
Prep: 25 min
Cook: 30 min
Yield: 8 servings
2 tablespoons extra-virgin olive oil
1 cup chopped sweet onion
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
A Good Tip:
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway.
Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
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.
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.