Carrot Soup with Greek Yogurt and Ginger
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer/Main Course
Serves: 6
Ingredients/ Συστατικά
  • 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
Instructions/ Εκτέλεση
  1. In a deep pot add about 5 tbsp of olive oil and bring to low heat.
  2. Add the onions and cook until it becomes translucent.
  3. We don’t want it to take any color just to become transparent.
  4. Add the garlic and cook for a minute.
  5. Add the carrots, salt (about 1 tsp) and pepper and let them cook for couple of minutes.
  6. Pour 3 cups of the chicken broth and bring to boil.
  7. When the first big bubbles start to form, reduce heat to low and simmer until the carrots are cooked and soft about 30 minutes.
  8. With the hand blender mash everything inside the pot.
  9. Add the ginger and taste to see if it needs more salt or pepper.
  10. Now depends on you how you want the consistency of the soup.
  11. 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.
  12. If you add broth return the pot to the stove and cook for another 2 minutes.
  13. To serve it, mix gently in a bowl the whipped cream, the yogurt and honey and put one dollop over every serving.
  14. You can garnish with chives or the green part of a scallion.
Recipe by Culinary Flavors at