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Carrot Soup Recipe

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This recipe for Carrot Soup is from Grant's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. Olive Oil
1 c. Onion White small diced
1/2 tsp. Sea Salt
1/2 tsp. Black Pepper
1 tbsp. Garlic Minced
11/2 tsp. Ginger Minced
2 lbs. Carrots, peeled and chopped into Large diced
1 Potato White Medium peeled and Large diced
4 c. Chicken Stock Low Sodium
1/4 c. Pine Nuts
1 1/4 c. Yogurt
1 tsp. Honey
1 tsp. Thyme Fresh
1 tsp. Parsley Fresh
1 tsp. Lemon Juice
1/4 tsp. Hot sauce
Directions:
Directions:
In a heavy Dutch oven, 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 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. K

In a small 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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes prep 45 cook
Personal Notes:
Personal Notes:
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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