Photo: Ginger-Carrot Soup Recipe
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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By joanie71
on February 10, 2013
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I made this soup for my family. They all enjoyed it especially my parents.
The ground pepper added a nice spice to it. Unfortunately, I didn't have the
pine nuts. However, it was still very tasty! I loved the yogurt!
To me it increased the flavor. So, I added more and mixed it into my
serving. This would be a great starter for a dinner party.
It was also quite easy to prepare and fun to make along side someone.
By jwmcbride
colorado springs
on February 03, 2013
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The flavor was ok, a bit bland though. I followed the recipe exactly. It turned out fine and needed the topping for flavor. I suggest spicing it up somehow. I didn't taste any ginger.
By cakebuff72
on February 03, 2013
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I loved this soup! The yogurt mixture added a nice tang and the pine nuts were a chewy delight. Other reviewers have criticized the soup for having to reheat the yogurt. Well, the yogurt is a topper, as are the pine nuts. They should be stored separately until you are ready to serve. Put the pine nuts in a snack-size bag and the yogurt mixture in a small plastic container in the frig. That way you have leftovers as the recipe intended---warm soup with a cooling yogurt topper and crisp pine nuts. Lovely. Will make again!
Read all 11 reviews