Creamy Carrot Ginger Soup

You Will Need:

  • Ginger, 2 Tbsp, peeled, minced
  • Thyme, ½ Tbsp, finely chopped
  • Carrots, 2 lbs, peeled, large chop
  • Garlic, 2 cloves, chopped
  • Olive Oil, 1 ½ Tbsp
  • Onion, 1 cup, chopped
  • Honey, ½ Tbsp
  • Salt, ½ Tbsp
  • Pepper, 1 tsp
  • Chicken Stock, 3 cups
  • Plain Yogurt, 1½ cups

Recipe Serves: 8

1. Preheat a large soup pot with oil over medium heat. Sauté onions until soft, 7-8 minutes then add garlic, ginger, salt, and pepper and cook 1-2 minutes more.
2. Add in chopped carrots, thyme and chicken stock and bring mixture to a boil, then cover, reduce heat to medium and cook 20 minutes.
3. Puree the coup in batches using a blender, then return to the stove and stir in yogurt and honey. Serve warm garnished with extra yogurt if desired.

Recipes and Pictures by Chef Katie Reineberg