GINGER CARROT SOUP
Steps:
- In a heavy Dutch oven, (prefer porcelain covered cast iron), over medium-high heat, add the olive oil and the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize. 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.
- In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.
- In a small bowl, combine the yogurt, honey, thyme and black pepper.
- 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 yogurt mixture when ready to serve.
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Suria Qassim
q@gmail.comI'm going to try making this soup this weekend. It looks absolutely delicious!
Kristen Coin
k-coin5@yahoo.comThe instructions are a bit confusing. Maybe I should watch a video tutorial instead.
Amna Sajid
sajid_a25@yahoo.comThis recipe seems like a great way to sneak more vegetables into my diet. I can't wait to try it!
Ernest Holtmann
e@gmail.comI think I'll add a bit of chopped fresh cilantro to the soup for an extra layer of flavor.
Sadia Begum
sbegum@hotmail.comI make this soup all the time in the winter. It's perfect for a quick and easy weeknight dinner.
Sakhekile S-Kay Mafu
mafu8@yahoo.comI've tried cooking this recipe a few times, and it always comes out incredibly tasty! This is my new go-to dish when I'm craving something warm and comforting.
Evan Banks
b.evan30@hotmail.comI saw this recipe and decided to try it based on the photo alone! Hopefully it tastes as good as it looks.
Davide Jamed
davide_j71@gmail.comI wish there were more detailed step-by-step photos to guide me as I cook this recipe.
Colton Maxwell
cm@yahoo.comDelicious and easy to make! I used vegetable broth instead of chicken broth and it was still amazing.
md mumin islam nayon
m@aol.comI'm not usually a fan of carrot soup, but this recipe changed my mind. It's so creamy and flavorful, and the ginger adds a nice touch.
Mbalentle Blou
blou_m80@yahoo.comI made this soup for my family and they loved it! Even my picky kids ate it without complaint.
conchita nalda
c_n41@hotmail.comThis soup is so comforting and flavorful. I love the combination of ginger and carrot. It's perfect for a cold winter day.
Salah Bani mostafa
mostafa.s97@yahoo.comEasy to make and delicious. I added a bit of extra ginger and a pinch of cayenne pepper for a little kick.
rahma dfdf
rahma-d@yahoo.comThis carrot ginger soup is incredible! I was skeptical about the ginger at first, but it adds a delicious, subtle warmth and spiciness to the soup. I served it with a dollop of sour cream and a sprinkle of chives, and it was perfect.