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Ginger – Carrot Soup
What You Need
• 2 Tbsp. olive oil
• 1 onion, chopped
• Salt
• 1 Tbsp. garlic, minced
• 1 Tbsp. peeled ginger, minced
• 2 lbs carrots, peeled and chopped
• 2 small russet potatoes, peeled & chopped
• 6 cups vegetable stock
• ¼ cup pine nuts
• 1 1/3 cups yogurt
• 1 tsp. honey
• 1 Tbsp. minced fresh thyme
• Freshly ground pepper

Combine the olive oil and onion in a butch oven or heavy pot over medium-high heat. Sprinkle with ½ tsp. salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and the ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato and the stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 20 minutes. Keep warm. Meanwhile, in a small sauté pan over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and pepper. Puree the soup until very smooth. Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.


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Alexia - Roasted Tri-Cut Potatoes with Sea Salt
Unit: 32 oz.
Reg: $5.59
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Annie's Organic Ketchup
Unit: 24 oz.
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Barbara's Bite Size Shredded Oats
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