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.

Carrot Ginger Soup

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By Stonyfield

• Vegetarian
• American
• Gluten Free
• Soups
• Winter

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 minutes

Level: Easy

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Prep: 5 minutes

Cook: 45 minutes

Yields: 6 Servings

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Ingredients

• 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)

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.