Carrot Soup with Greek Yogurt and Ginger
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Appetizer/Main Course
Serves: 6
- 750 gr. / 27 oz. carrots, sliced
- 2 medium onions, chopped
- 1 scallion, sliced
- 4 cups chicken broth
- 2 garlic cloves, minced
- 4 cm / 1.5 to 2 in. fresh ginger root, minced
- Salt and pepper
- Olive oil for the sautéing
- 100 gr. / 3.5 oz. heavy whipping cream, beaten to form stiff picks
- 100 gr. / 3.5 oz. Greek yogurt
- 1 tsp honey
- In a deep pot add about 5 tbsp of olive oil and bring to low heat.
- Add the onions and cook until it becomes translucent.
- We don’t want it to take any color just to become transparent.
- Add the garlic and cook for a minute.
- Add the carrots, salt (about 1 tsp) and pepper and let them cook for couple of minutes.
- Pour 3 cups of the chicken broth and bring to boil.
- When the first big bubbles start to form, reduce heat to low and simmer until the carrots are cooked and soft about 30 minutes.
- With the hand blender mash everything inside the pot.
- Add the ginger and taste to see if it needs more salt or pepper.
- Now depends on you how you want the consistency of the soup.
- With the three cups it is thick but if you want it thinner you can add from ½ to 1 cup of the remaining broth.
- If you add broth return the pot to the stove and cook for another 2 minutes.
- To serve it, mix gently in a bowl the whipped cream, the yogurt and honey and put one dollop over every serving.
- You can garnish with chives or the green part of a scallion.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/carrot-soup-with-greek-yogurt-and-ginger/
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