Carrot and ginger soup

Votes: 16

Photo of the dish: Yunhee Kim

Time: 55 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 183, total fat 8 G., saturated fats 1 G., proteins 8 G., carbohydrates 23 G., fiber 4 G., cholesterol 20 mg, sodium 319 mg, sugar G.

A detailed recipe for carrot soup with photos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup chopped sweet onion (white onion)
1 tbsp. chopped peeled ginger
900 g carrots, peeled and chopped
1 medium potato, peeled and chopped
2 tbsp. l. olive oil
1 tbsp. minced garlic
6 cups lightly salted chicken or vegetable broth
1/4 cup pine nuts
1 1/3 cups Greek yogurt
1 teaspoon chopped fresh thyme
1 teaspoon of honey
Salt and freshly ground pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat olive oil in a saucepan, add onion, 1/2 teaspoon salt and sauté, stirring, for 10 minutes. Add garlic and ginger and sauté, stirring, for another 2 minutes. Stir in carrots and potatoes, pour in broth and bring to a boil. Cook, covered, until tender, 15-18 minutes.
Meanwhile, toast the pine nuts in a frying pan over high heat and let cool. In a small bowl, combine the yogurt, honey, thyme, and 1/2 teaspoon of pepper.