Ginger-Carrot Soup

Ingredients

• 2 pounds carrots peeled chopped
• 1 teaspoon thyme leaves fresh minced
• 1 tablespoon garlic minced
• 1 tablespoon ginger minced peeled
• 1 teaspoon honey 
• 8 servings kosher salt 
• 2 tablespoons olive oil extra-virgin
• 8 servings pepper freshly ground
• 0.3 cup pinenuts 
• 1.3 cups greek yogurt plain low-fat
• 1 medium baking potatoes peeled chopped
• 1 cup onion sweet chopped
• 6 cups vegetable stock low-sodium

Equipment

• bowl
• frying pan
• blender
• dutch oven
• immersion blender

Directions

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