This Ginger-Carrot Soup blends sweet carrots, fresh ginger, and apple into a silky, comforting bowl topped with honeyed yogurt for a bright, creamy finish.
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
- 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.
- 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.
- In a small bowl, combine yogurt and honey. Serve soup with yogurt mixture. Garnish with pine nuts and parsley, if desired.
