Sunday, November 21, 2010

Thanksgiving Carrot Soup

1/2 tablespoon olive oil
1/2 cup shallots, chopped
4 tablespoons ginger, minced
1 1/2 pounds carrots, diced
1 quart chicken broth
A dash white pepper
4 tablespoons plain Greek yogurt
Dill for garnish

1. In a large pot, heat the olive oil over medium heat. Add the shallots and ginger. 
2. Cook until the shallots become translucent. 
3. Add the diced carrots and enough chicken stock to cover them. 
4. Bring the liquid to a boil, then reduce the heat to a simmer. 
5. Skim off any scum or fat which floats to the surface, cover the pot tightly, and cook for 15-20 minutes, or until the carrots are very soft.
6. Place the carrots and chicken stock into a blender or food processor and puree until smooth. Season with salt and white pepper. Serve immediately and garnish a little plain yogurt and fresh dill.

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