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

DIRECTION

• 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.