Ginger Carrot Soup
 
Makes 4 servings
Ingredients
  • ¼ cup unsalted butter
  • 1 cup diced yellow onion
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon minced garlic
  • 5 cups chopped carrot
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 4 cups vegetable broth
  • ¼ cup fresh lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon freshly grated nutmeg
  • ¾ cup full-fat Greek yogurt
  • ⅓ cup honey
  • Garnish: toasted pine nuts, fresh chopped parsley
Instructions
  1. In a medium stockpot, melt butter over medium heat. Add onion; cook, stirring frequently, until tender, about 5 minutes. Add ginger and garlic; cook, stirring occasionally, for 2 minutes. Add carrot and apple; cook, stirring frequently, for 3 minutes. Add broth, and bring to a boil. Simmer until carrots are tender, about 25 minutes.
  2. In batches, transfer mixture to the container of a blender. Secure lid, and remove center piece of lid to let steam escape; place a clean towel over opening to prevent splatters, and blend until smooth. Return soup to pot. Stir in lemon juice, salt, pepper, and nutmeg.
  3. In a small bowl, combine yogurt and honey. Serve soup with yogurt mixture. Garnish with pine nuts and parsley, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/ginger-carrot-soup/