Carrot and ginger soup with yoghurt
This carrot and ginger soup is a warming blend of sweet carrots and sweet potatoes enriched with ginger and cumin, finished with creamy Greek yogurt. It’s a nutritious choice for a comforting meal any day of the week.
Cook time 30 min
Prep time 20 min
Ingredients:
1 short spray cooking spray oil1 onion
2 garlic cloves
1 tsp ginger root
2 tsp ground cumin
2 sweet potatos
4 carrots
4 cups chicken gravy
1/2 cup greek yogurt
Carrot and ginger soup with yoghurt is a delightful and nutritious dish that combines the natural sweetness of carrots and sweet potatoes with the warming spice of ginger and cumin. This comforting soup is perfect for a cold day and is sure to please your taste buds. It’s also packed with vitamins and minerals, making it a healthy choice for any meal.
Instructions:
- Chop the onion.
- Mince the garlic cloves.
- Grate the ginger root.
- Peel and dice the sweet potatoes.
- Peel and slice the carrots.
- In a large pot, heat the cooking spray oil over medium heat.
- Add the chopped onions and sauté for about 5 minutes until they become soft and translucent.
- Add the minced garlic, grated ginger, and ground cumin. Stir for about 1 minute, allowing the spices to release their aroma.
- Add the diced sweet potatoes and sliced carrots to the pot. Stir to combine the vegetables with the spices.
- Pour in the chicken broth, ensuring that all the vegetables are submerged.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes, or until the vegetables are tender and can be easily pierced with a fork.
- Once the vegetables are cooked, remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can use a regular blender, blending the soup in batches.
- Stir in the Greek yogurt until fully incorporated. This will add a creamy texture to the soup.
- Taste the soup and adjust seasoning with salt and pepper if needed.
- Ladle the soup into bowls and garnish with a dollop of Greek yogurt or fresh herbs if desired.
- Serve the carrot and ginger soup hot, accompanied by a slice of crusty bread or a side salad for a complete meal.
This carrot and ginger soup with yoghurt is a heartwarming and nutritious option for lunch or dinner. Its rich flavors and creamy texture will leave you feeling satisfied and nourished. Plus, this recipe is simple to make, requiring only a few ingredients and minimal preparation time. Whether enjoyed by the bowlful on a chilly evening or served as a starter for a dinner party, this soup is sure to impress.
Carrot and ginger soup with yoghurt FAQ:
The total cooking time for the soup is about 25-30 minutes. This includes 5 minutes for sautéing the onions and 20-25 minutes for simmering the vegetables until tender.
After blending, the soup should be smooth and creamy. If it's too thick, you can add a little more chicken gravy or water to reach your desired consistency.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave before serving.
Yes, you can substitute chicken gravy with vegetable broth for a vegetarian version of the soup. This will still provide a flavorful base for the soup.
For a dairy-free version, you can use coconut yogurt or any non-dairy yogurt as a substitute for Greek yogurt. This will maintain a similar creamy texture.
Tips:
- Chop all vegetables uniformly to ensure even cooking.
- Use fresh ginger for a more vibrant and aromatic flavor.
- For a creamier soup, blend the soup thoroughly to achieve a smooth consistency.
- If you prefer a thicker soup, reduce the amount of chicken gravy or let the soup simmer longer to evaporate excess liquid.
- Garnish with a dollop of Greek yogurt and a sprinkle of fresh herbs like parsley or cilantro for an extra layer of flavor and presentation.
- If you are vegetarian, substitute chicken gravy with vegetable stock.
Nutrition per serving
4 ServingsCalories 260kcal
Protein 7g
Carbohydrates 44g
Fiber 6g
Sugar 11g
Fat 7g
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