This one is a must try (if you can stand the zing of ginger).
Ingredients
| 4 tablespoons unsalted butter4 shallots, peeled and chopped4 cloves garlic, peeled and minced
3-inch piece ginger, peeled and chopped 3 lbs carrots, peeled and chopped 2 tablespoons thyme 2 teaspoons coarse seat salt 8 cups chicken or vegetable stock 1/2 cup whole milk yogurt |
Equipment:
| StockpotVegetable peelersKnives
Cutting board Measuring cups and spoons Mixing spoon Immersion blender ladle |
Directions:
| 1. | Peel cut and slice shallots, garlic, ginger and carrots. (Use a vegetable peeler to peel carrots.) |
| 2. | Warm the butter in the stock pot over medium-high heat. Add shallots, ginger, garlic and carrots. Saute for 8 minutes until onions begin to soften. |
| 3. | Add thyme, sea salt and stock. Cover, increase heat to high to bring to a boil. Once boiling, reduce to medium and simmer until carrots are soft, about 15 minutes. |
| 4. | Puree the soup until smooth. Add a dollop of yogurt to the top of the serving bowl before serving. |
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Prep Time: 15 Minutes
Cook Time: 30Minutes
Servings: 8
Recipe by Stacey B. Ornstein
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