Ginger Carrot Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 1/2 cups yellow onion (, diced)
• 3 tablespoons fresh ginger (, peeled and grated)
• 3 cloves garlic (, minced)
• 2 pounds carrots (, peeled and sliced)
• 2 quarts chicken stock* (, (8 cups))
• 1 quart water (, (4 cups))
• 2 bay leaves
• 2-3 fresh thyme sprigs
• 2 teaspoons kosher salt
• 1 teaspoon white pepper
• 2 cups vanilla flavored Greek yogurt
• 3 tablespoons butter

Instructions

1. 1

   Heat the olive oil in a large stock pot over medium heat. Add the onion, ginger and garlic and cook for 5 minutes or until the onions soften, stirring often.

2. 2

   Add the carrots, chicken stock, water, bay leaves, thyme sprigs and salt and pepper. Bring to a boil then reduce to simmer and cook until the carrots are tender, about 35-40 minutes.

3. 3

   Remove the bay leaves and thyme sprigs and blend the mixture with an immersion blender or transfer to a blender and blend until smooth. Blend in the vanilla yogurt and butter and season with more salt and white pepper to taste.

4. 4

   Serve with a dollop of yogurt and fresh thyme if desired.