Ginger-Carrot Soup

 Healthy Vegetarian Easy prep25 mins cook30 mins total time55 mins servings8 calories183 addedJanuary 2020

• 2 tablespoons extra-virgin olive oil
• 1 cup sweet onion, chopped
• Kosher salt
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, peeled and minced
• 2 pounds carrots, peeled and chopped
• 1 medium russet potato, peeled and chopped
• 6 cups low-sodium chicken or vegetable stock
• ¼ cup pine nuts
• 1⅓ cups plain low-fat Greek yogurt
• 1 teaspoon honey
• 1 – 2 teaspoons fresh thyme, minced
• Freshly ground pepper

1. Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with ½ teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize.
2. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture.
3. 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.
4. Meanwhile, in a small sauté pan over high heat, lightly toast the pine nuts. Set aside to cool.
5. In a small bowl, combine the yogurt, honey, thyme and ½ teaspoon pepper.
6. 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.
7. Serve with a dollop of the yogurt mixture and some pine nuts.

Nutrition

calories183 total fat8g saturated fat1g cholesterol20mg total carbohydrates23g dietary fiber4g protein8g sodium319mg