Ginger carrot soup

  • 2 tbsp olive oil
  • 200g chopped sweet onion
  • 1/2 tsp salt, plus more for seasoning
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1kg carrots, peeled and chopped into even pieces
  • 1 medium russet potato, peeled and chopped
  • 900ml chicken stock or vegetable stock for vegetarian version
  • 56g pine nuts
  • 300ml plain yoghurt
  • 1 tsp honey
  • 1 tsp minced fresh thyme
  • 1/2 tsp freshly ground black pepper, plus more for seasoning
1) Add the olive oil to a heavy Dutch oven, (or porcelain-covered cast iron casserole), over a medium-high heat, and add the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize.

2) Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture. Stir in the carrots, potatoes and the chicken or vegetable stock. Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.

3) In a small saute pan, over a high heat, lightly toast the pine nuts and set aside to cool.

4) In a small bowl, combine the yoghurt, honey, thyme and black pepper.

5) With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.

Cook's Note: You can prepare the soup 3 or 4 days ahead, refrigerated, and add the nut and yoghurt mixture when ready to serve.

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