This one is a must try (if you can stand the zing of ginger).

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

StockpotVegetable peelersKnives

Cutting board

Measuring cups and spoons

Mixing spoon

Immersion blender ladle

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.

carrot ginger soup

Prep Time: 15 Minutes
Cook Time: 30Minutes
Servings: 8
Recipe by Stacey B. Ornstein