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.
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.
Ready In: 50 mins
Level: Easy
Prep: 5 mins
Cook: 45 mins
Yields: 6 Servings
- 2 T butter
- 1 T olive oil
- 1 c diced onion
- 1/2 c diced celery
- 1/4 c minced ginger
- 1 T minced garlic
- 1/2 lb carrots (peeled and roughly chopped)
- 5 c vegetable or chicken stock
- 1 t salt
- 1/2 t freshly ground white pepper
- 1 bay leaf
- 1 c Stonyfield Organic Low Fat Plain Yogurt
- 3 T chopped chives (for garnish)
Ingredients
directions
Step 1
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.
Step 2
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.)
Step 3
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.
