Carrot-Ginger Soup

Carrot-Ginger Soup
Photo by Scott Phillips

Ingredients

  • ¼ cup thinly sliced celery (halve lengthwise then slice crosswise)
  • 2 Tbs. vegetable oil
  • 1-¾ lb. carrots, peeled, cut in half or quartered lengthwise if thick, and sliced ¼ inch thick
  • ½ cup medium-diced onions
  • 1/3 cup thinly sliced leeks
  • 1 Tbs. minced fresh ginger
  • 2 tsp. minced garlic
  • + 7 more ingredients
    • Kosher salt
    • 3 Tbs. orange juice
    • ½ tsp. fresh lime juice; more as needed
    • 1/3 cup thinly sliced chives
    • 5 cups vegetable broth, preferably homemade
    • ¼ cup thick whole yogurt, preferably Greek
    • freshly ground black pepper

In a 4- to 5-quart saucepan or Dutch oven, heat the vegetable oil over medium-low heat. When hot, add the onions, leeks, celery, ginger, garlic, and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes...

View full recipe at Fine Cooking

Comments

Variations on Carrot-Ginger Soup

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