Ginger-Carrot Soup

Ready in 55 minutes
Prep: 25 minutes
Cook: 30 minutes

Yield: 8 servings

Ingredients

2 tablespoons of extra-virgin olive oil
1 cup of chopped sweet onion
Kosher salt
1 tablespoon of minced garlic
1 tablespoon of minced peeled ginger
2 pounds of peeled and chopped carrots
1 medium of peeled and chopped russet potato
6 cups of low-sodium chicken or vegetable stock
1/4 cup of pine nuts
1 1/3 cups of plain low-fat Greek yogurt
1 teaspoon of honey
1 teaspoon of minced fresh thyme
1 freshly ground pepper

Directions

First combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Then sprinkle with half teaspoon salt and cook, stirring, for ten minutes, until just starting to caramelize. After that add the garlic and ginger and cook, stirring, for two more minutes, being careful not to burn the mixture. Then stir in the potato, carrots, and the chicken or vegetable stock. After that bring to a simmer, cover and cook until the carrots and potato are very tender, for 15-18 minutes. Then keep warm.

In the meantime, lightly toast the pine nuts in a small saute pan over high heat. Then set aside to cool. After that combine the yogurt, honey, thyme and 1/2 teaspoon pepper in a small bowl.

Then puree the soup with an immersion blender until very smooth, or you can puree in a regular blender in batches. In the end adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts. Enjoy.