Carrot Ginger Soup
Fine Cooking 97: Tangy yogurt and lime juice give a little snap to the sweetness of the carrot purée in this creamy soup.
{(rater>id=100|name=carrot ginger soup|type=rate|headline=off)}
Preheat: ° | Yield: 8 servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- 2 Tbs. vegetable oil
- 1/2 cup medium-diced onions
- 1/3 cup thinly sliced leeks
- 1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)
- 1 Tbs. minced fresh ginger
- 2 tsp. minced garlic
- Kosher salt
- 5 cups vegetable broth, preferably homemade
- 3 Tbs. orange juice
- 1-3/4 lb. carrots, peeled, cut in half or quartered lengthwise if thick, and sliced 1/4 inch thick
- 1/4 cup thick whole yogurt, preferably Greek
- freshly ground black pepper
- 1/2 tsp. fresh lime juice; more as needed
- 1/3 cup thinly sliced chives
Directions
- In a 4- to 5-quart saucepan or Dutch oven, heat the vegetable oil over medium-low heat. When hot, add the onions, leeks, celery, ginger, garlic, and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt.
- Add the carrots, vegetable broth, and orange juice, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.
- Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.
- Add the yogurt and 1/2 tsp. of the lime juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lime juice as needed.
- Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped chives.
Notes
You could leave a comment if you were logged in.