Name: Ginger Carrot Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 2 tablespoons fresh grated ginger (peel first); 2 cloves of garlic, minced; 1 pound of carrots, peeled and sliced; 4 cups chicken stock (1 quart); 2 cups water; 1 bay leaf; 2 springs of thyme; 1 teaspoon kosher salt; 1/2 teaspoon white pepper; 1 cup vanilla Greek yogurt; 2 tablespoons butter

Ginger Carrot Soup

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Serve up this soup hot or cold! Ginger Carrot Soup makes a great first course, or it can serve as the centerpiece to a light lunch or dinner.

Author: Norann Oleson
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: Serves 6 to 8 1x
Category: Soups

Ingredients

Scale

1 tablespoon olive oil
1 yellow onion, diced
2 tablespoons fresh grated ginger (peel first)
2 cloves of garlic, minced
1 pound of carrots, peeled and sliced
4 cups chicken stock (1 quart)
2 cups water
1 bay leaf
2 springs of thyme
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 cup vanilla Greek yogurt
2 tablespoons butter

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Instructions

In a large stock pot, heat the olive oil over medium heat.
Add the onion, garlic, and ginger. Cook for about 5 minutes, until the onions soften. Do not let the onion or garlic brown.
Add the carrots, chicken stock, water, and spices.
Bring the pot to a boil, then reduce to a simmer.
Cook until the carrots are tender, about 35 to 40 minutes.
Remove the bay leaf and thyme sprigs.
Blend the ingredients of the pot with an immersion blender, or transfer to a blender in small batches and blend until smooth.
When the soup is thoroughly blended, blend in the butter and yogurt.
Serve warm or cold.

Find it online: https://foodgardening.mequoda.com/recipe/ginger-carrot-soup/