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Categories:Viewed: 4 - Published at: 8 months ago
Ingredients
- 12 carrots, peeled and chopped
- 1 yellow onion, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 2 tablespoons fresh ginger, peeled and chopped
- 14 cup olive oil
- 1 tablespoon butter
- 14 cup plain yogurt, for garnish
- 2 tablespoons chives, for garnish
Method
- Heat the oil and butter in a large, heavy stockpot over medium-high heat.
- Cook the carrots, onion, garlic and ginger for 5-7 minutes, or until the vegetables begin to soften.
- While the vegetables are cooking, heat the stock in another large pot over medium heat.
- Add the stock to the vegetables and simmer and turn heat down to low.
- Simmer for about 20 minutes, or until the vegetables are thoroughly softened.
- Using an immersion blender, puree the soup in the stockpot until the soup has a nearly smooth texture, or remove soup and puree in a food processor.
- Season with salt and pepper to taste.
- Ladle the soup into bowls.
- Dollop each serving with a bit of yogurt and sprinkle with the chopped chives and cilantro if desired.
- Serve immediately.
