| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Inactive: | 35 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped sweet onion
- 1/2 teaspoon salt, plus more for seasoning
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 pounds carrots, peeled and chopped into even pieces
- 1 medium russet potato, peeled and chopped
- 4 cups chicken stock or vegetable stock for vegetarian version
- 1/4 cup pine nuts
- 1 1/3 cups plain yogurt
- 1 teaspoon honey
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon freshly cracked black pepper, plus more for seasoning
Instructions
- In a heavy Dutch oven, (prefer porcelain covered cast iron), over medium-high heat, add the olive oil and the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize. Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture. Stir in the carrots, potatoes and the chicken or vegetable stock. Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.
- In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.
- In a small bowl, combine the yogurt, honey, thyme and black pepper.
- With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.
- Cook’s Note: You can prepare the soup 3 or 4 days ahead, refrigerated, and add the nut and yogurt mixture when ready to serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 206 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 7 g |
| Cholesterol | 9 mg |
| Sodium | 272 mg |
Reviews
Great soup, with lots of great flavor. I added fresh jalapeños and cilantro. Great recipe, easy to follow. Certainly a repeat dish.
I decided to roast the carrots in the oven so they were browned. I think that added to the flavor. I also doubled the broth and really puréed the soup. I also omitted the potato to make it more weight watchers friendly.
i LOVE Guy so i tried this. i guess carrot soup is okay but i felt like i was eating baby food (pine nuts helped but ♀️). once i mentioned baby food, we were both done. i’m saving a bit for a side dish for pork loin tomorrow. Sorry Guy. Love you!
I thought this recipe was very bland also. I didn’t use the pine nuts or yogurt because I didn’t have any. I added a little of honey and it gave it a little bit of flavor. I think it needes more ginger and garlic. I would try making carrot soup again, maybe using a combination of recipe ingredients.
Delicious! I traded sweet potato for russet.
This soup is so good and so healthy at the same time. And it’s easy to make. My husband requests this soup a lot.
This soup was creamy, full of flavor, and addictive. We are planning on serving it to neighbors who are skeptical of “healthy food.”
Love this soup i make it without the topping to be simple for a week of lunches. It’s very rich but delicious and easy!
I thought it was great for day one. It made me nervous to reheat yogurt based soup but that is likely just my ignorance. My husband didn’t like it and didn’t finish his bowl.
I think the yogurt and maybe the potato made it heavy for a side soup, but probably improved it if it is meant to be for a meal.
I’d try this again without the yogurt and potato.
My husband and I just didn’t like this soup. I even used fresh carrots from our garden. The smell and consistency were not very appetizing. I am afraid it went down the garbage disposal.