I’m more of a chunky fan.
I like my peanut butter with chunks of nut. I prefer my ice cream with bites of chocolate, crunch, toffee or whatever finds its way into it’s frozen chocolate goodness. I even like my orange juice with extra pulp.
I guess you could say I like the bite. Or, TO bite.
But with spring fever sneaking its way into every crevasse of my being, my cravings steer to cleaner eats, foods that are lighter, in the pursuit that I will be lighter, too. And look at that, SMOOTH! Maybe it’s time to lose the chunk?! In more ways than one.
Knowing that this recipe is made with Greek yogurt as the thickener, that it features carrots that are chock full of beta carotene and is spiked with ginger that has been shown to help with nausea and inflammation, this soup is just one more step to take to achieve your health goals no matter what they are.
About the recipe
This recipe is made with Greek yogurt instead of cream. And not just plain yogurt, but vanilla sweetened yogurt. Don’t be fooled by thinking vanilla yogurt’s main destination is for the morning smoothie drink. Believe the truth teller when I say, it isn’t. The vanilla flavor gives the soup a sweetness that the tartness of regular flavored Greek yogurt won’t. I used Chobani, but you could use whichever you prefer.
Instead of mincing the ginger—which I find to be a pain in the butt because of the stringy texture of ginger—I peel, then grate my ginger with a fine hand grater like this one. It’s a lot faster and much easier to navigate. Just watch those nibs called the ends of your fingers so they don’t get grated too.
To blend the soup I use one of my favorite kitchen tools, my super duty immersion blender. Next to my toaster oven, this thing gets the biggest workout in my kitchen. If you don’t have a powerful immersion blender, use your blender instead to get it to that smooth, silky texture.
If you use chicken broth rather than the stronger, concentrated chicken stock, replace 2 of the cups of water with the broth. Or if you’re vegetarian, of course you can switch out with vegetable broth or stock.
This soup is delicious hot, but it does double duty merely warm or even chilled and is buffet or brunch ready for serving at home, or on the beach. I’ll take mine with a side of sand, please.
Here’s a Tip
If you happen to have any soup left over, save in a quart jar and share with friends or neighbors.
No need for fancy stickers or hang tags to note what’s in the bottle, use a permanent Sharpie pen on glass and it will wipe right off with soapy water. Works great for wine glasses too.
- 2 tablespoons extra virgin olive oil
- 1½ cups yellow onion, diced
- 3 tablespoons ginger, peeled and grated
- 3 cloves garlic, minced
- 2 pounds carrots, peeled and sliced
- 2 quarts chicken stock, 8 cups
- 1 quart water, 4 cups
- 2 bay leaves
- 2-3 fresh thyme sprigs
- 2 teaspoons kosher salt
- 1 teaspoon white pepper
- 2 cups vanilla flavored Greek yogurt
- 3 tablespoons butter
- Heat the olive oil in a large stock pot over medium heat. Add the onion, ginger and garlic and cook for 5 minutes or until the onions soften, stirring often.
- Add the carrots, chicken stock, water, bay leaves, thyme sprigs and salt and pepper. Bring to a boil then reduce to simmer and cook until the carrots are tender, about 35-40 minutes. Remove the bay leaves and thyme sprigs and blend the mixture with an immersion blender or transfer to a blender and blend until smooth. Blend in the vanilla yogurt and butter and season with more salt and white pepper to taste.
- Serve with a dollop of yogurt and fresh thyme if desired.
- Lightly adapted from Chobani
Why Don’t You Carrot More?
“The only carrots that interest me are the number you get in a diamond.” ~ Mae West
Maybe because they’ve been a standard for too many years and are such a perfect component in nearly every stew/soup/roast recipe under the sun, it seems like carrots don’t get their due as the star of the show unless its in the ubiquitous Carrot Cake. The food bloggers below are here to change that tune.
Carrot Top Pesto
Don’t toss the tops, make pesto instead!
Get the recipe | Love and Lemons
Roasted Carrots and Couscous With Gremolata
Another reason to not toss the tops and use the whole tuber.
Get the recipe | Naturally Ella
Tandoori Style Rainbow Carrots
Spiced carrots are sweetened even more thanks to a sugar rush from roasting.
Get the recipe | Apron Strings
Egyptian Spiced Carrot Puree on Toast
Harissa and a homemade lemon tahini sauce is what takes this toast to the exotic.
Get the recipe | Dishing Up the Dirt
Roasted Carrot and Avocado Salad
A spicy cilantro and garlic chimichurri-esque dressing brings these roasty-toasty flavors together.
Get the recipe | What’s Gaby Cooking
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Make it a great day, friends and cook something seasonal and good.
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