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