Ginger-Carrot Soup (Guy Fieri) |
|
 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Ingredients:
2 tablespoons extra-virgin olive oil |
1 cup chopped sweet onion |
kosher salt |
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 cups plain low-fat greek yogurt |
1 teaspoon honey |
1 teaspoon minced fresh thyme |
freshly ground pepper |
Directions:
1. Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm.
2. Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper.
3. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.
4. Per serving: Calories 183; Fat 8 g (Saturated 1 g); Cholesterol 20 mg; Sodium 319 mg; Carbohydrate 23 g; Fiber 4 g; Protein 8 g
5. Photograph by Yunhee Kim
|
|