CARROT GINGER SOUP
Creamy and smooth, our Carrot Ginger Soup warms you from the inside out. It has a perfect balance of sweet and savory.
Prep time: 20 minutes
Cook time: 25 minutes
Yields: 6 servings
SAVORY
INGREDIENTS
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1 cup diced onion
- ½ cup diced celery
- ¼ cup minced ginger
- 1 Tablespoon minced garlic
- ½ pound carrots, peeled and roughly chopped
- 5 cups vegetable or chicken stock
- 1 teaspoon salt
- ½ teaspoon freshly ground white pepper
- 1 bay leaf
- 1 cup Oikos® Plain Greek Yogurt
- 3 Tablespoons chopped chives, for garnish
DIRECTIONS
- In a 4-quart stockpot over medium-high heat, add butter and oil. Once butter is melted add onions and celery. Cook until onions are translucent, about 3-4 minutes. Add ginger and garlic to the pot and cook for about 30 seconds. Add the carrots, stirring occasionally, until carrots are slightly caramelized, 7-8 minutes. Add stock, salt, pepper, and bay leaf, bring to a boil and then reduce heat to a simmer. Cook for 20-25 minutes until carrots are soft.
- Remove the stockpot from burner and take the bay leaf out. Using an immersion blender, puree soup. (You can also let soup cool and puree in a food processor or blender.)
- Add more salt and pepper to taste. Stir in 3/4 cup yogurt. Return to burner and reheat over medium. Ladle into serving bowls and garnish with remaining yogurt and chopped chives.
