Carrot Ginger Soup

1. 1

   Heat the oil and butter in a large, heavy stockpot over medium-high heat.

2. 2

   Cook the carrots, onion, garlic and ginger for 5-7 minutes, or until the vegetables begin to soften.

3. 3

   While the vegetables are cooking, heat the stock in another large pot over medium heat.

4. 4

   Add the stock to the vegetables and simmer and turn heat down to low.

5. 5

   Simmer for about 20 minutes, or until the vegetables are thoroughly softened.

6. 6

   Using an immersion blender, puree the soup in the stockpot until the soup has a nearly smooth texture, or remove soup and puree in a food processor.

7. 7

   Season with salt and pepper to taste.

8. 8

   Ladle the soup into bowls.

9. 9

   Dollop each serving with a bit of yogurt and sprinkle with the chopped chives and cilantro if desired.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.