There’s no better way to warm up on a crisp Fall evening than with a delicious bowl of homemade soup. Plus, your house will smell amazing!
We have a long list of soup faves here at the Hardy house, but we kicked it off with the hubs favorite, Carrot-Ginger. It’s super simple, so give it a try and let us know how it turned out.
What you’ll need for 8 servings:
2 tablespoons EVOO
1 cup chopped sweet onion
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
2 pounds carrots, peeled and chopped
1 medium russet potato, peeled and chopped
6 cups low sodium chicken (or vegetable) stock
1/4 cup pine nuts
1 1/3 cup plain low-fat Greek yogurt
1 teaspoon honey
1 teaspoon minced fresh thyme
Let’s get cooking:
Combine EVOO and onion in a dutch oven or heavy pot over med-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, about 10 minutes until onion starts to caramelize. Add garlic and ginger and cook, stirring, 2 more minutes. Stir in carrots, potato, and stock. Bring to a simmer, cover, and cook until carrots and potato are very tender, 15 to 18 minutes. Keep warm.
While the veggies are simmering, prepare the toppings. Lightly toast the pine nuts in a small saute pan over high heat. Set aside. In a small bowl, combine the yogurt, honey, thyme, and 1/2 teaspoon pepper.
Puree the soup with an immersion blender (or puree in regular blender like me). Add salt and pepper to taste and serve with a dollop of the yogurt mixture and some pine nuts. **Last night we used pumpkin seeds instead of pine nuts (’tis the season) and it was delicious!**