Ginger-Carrot Soup
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 183
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 20 milligrams
- Sodium
- 319 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 4 grams
- Protein
- 8 grams
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
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.