Carrot Soup With Brown Butter, Pecans, And Yogurt Recipe

Name: Carrot Soup With Brown Butter, Pecans, And Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound carrots; 4 tablespoons unsalted butter, divided; 1 medium yellow onion, minced; 2 sprigs fresh thyme; 1 red jalapeno, minced; 2 tablespoons ground sesame seeds (not tahini - pulse them in a food processor or spice grinder); 1 qt. chicken stock; Kosher salt; 1/2 cup plus 2 Tbsp. plain Greek yogurt; 1/4 cup crushed pecans; 1 tablespoon sherry vinegar; 2 tablespoons chopped carrot tops; Maple syrup to taste

Servings: persons

1 pound carrots
4 tablespoons unsalted butter, divided
1 medium yellow onion, minced
2 sprigs fresh thyme
1 red jalapeno, minced
2 tablespoons ground sesame seeds (not tahini - pulse them in a food processor or spice grinder)
1 qt. chicken stock
Kosher salt
1/2 cup plus 2 Tbsp. plain Greek yogurt
1/4 cup crushed pecans
1 tablespoon sherry vinegar
2 tablespoons chopped carrot tops
Maple syrup to taste

1
Peel the carrots, and cut 1 carrot into very thin rounds; reserve for garnish. Cut the rest of the carrots into 1/2-inch pieces.
2
Melt 2 Tbsp. of the butter in a medium saucepan over medium heat. Add the onion, and cook, stirring occasionally, until soft (about 10 minutes). Add the thyme sprigs, jalapeno, sesame, and 1/2-inch cut carrots. Cook for 10 more minutes, stirring occasionally, and then add the stock and kosher salt to taste. Bring to a boil; reduce the heat, and simmer until the carrots are very tender (about 15 minutes). Remove from the heat, and remove the thyme sprigs.
3
Puree the carrot mixture in a blender. Pour the soup back in saucepan, stir in the 1/2 cup yogurt, adjust seasoning with salt, and place the lid on the pan.
4
Melt the remaining 2 Tbsp. butter in a small saute pan over medium-high heat, and cook until the solids begin to brown. Add the pecans. Toss and toast for about 1 minute. Remove from the heat, and add the vinegar.
5
Serve the soup in bowls. Dollop each serving with the remaining yogurt and the pecan brown butter. Sprinkle with the carrot coins and carrot tops, and finish with a drizzle of maple syrup.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound carrots, 4 tablespoons unsalted butter, divided, 1 medium yellow onion, minced, 2 sprigs fresh thyme, and more.

Yes, Carrot Soup With Brown Butter, Pecans, And Yogurt falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Soup With Brown Butter, Pecans, And Yogurt

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