I want to paint my walls this color! Just looking at this soup will warm your insides. Serve it as a main course, or as an appetizer in a shot glass garnished with a curl of Parmesan. You can also try topping with a swirl of pesto or a dollop of crab meat.
| 2 | tbsp | butter |
| 1 | tbsp | olive oil |
| 1 | c | diced onion |
| 1⁄2 | c | diced celery |
| 1⁄4 | c | minced ginger |
| 1 | tbsp | minced garlic |
| 1⁄2 | lb | carrots (peeled and roughly chopped) |
| 5 | c | vegetable or chicken stock |
| 1 | tsp | salt |
| 1⁄2 | tsp | freshly ground white pepper |
| 1 | bay leaf | |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 3 | tbsp | chopped chives (for garnish) |
In a 4-quart stockpot over medium-high heat, add butter and oil. Once butter is melted add onions and celery. Cook until onions are translucent, about 3-4 minutes. Add ginger and garlic to the pot and cook for about 30 seconds. Add the carrots, stirring occasionally, until carrots are slightly caramelized, 7-8 minutes. Add stock, salt, pepper, and bay leaf bring to a boil, and then reduce heat to a simmer. Cook for 20-25 minutes until carrots are soft.
Remove the stockpot from burner and take the bay leaf out. Using an immersion blender, purée soup. (You can also let soup cool and purée in a food process or blender.)
Add more salt and pepper to taste. Stir in 3/4 cup yogurt. Return to burner and reheat over medium. Ladle into serving bowls and garnish with remaining yogurt and chopped chives.