Ginger-Carrot Soup

Total Time:
55 min
Prep:
25 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

CATEGORIES
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.

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

Photograph by Yunhee Kim

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    This recipe is featured in:

    Healthy Main Dish Recipes