Tuesday 21 January 2014

Posted by Judie on Tuesday 21 January 2014
A spicy, sweet soup served with a dollop of yoghurt and pine nuts.

Makes 4 servings
  • 1 tbsp extra-virgin olive oil 
  • 1/2 cup onion, chopped 
  • 1/2 tbsp garlic, minced 
  • 1 tbsp ginger, minced 
  • 450g carrots, peeled and chopped 
  • 1 medium russet potato, peeled and chopped 
  • 3 cups low-sodium chicken or vegetable stock 
  • 1/8 cup pine nuts 
  • 3/4 cups plain low-fat Greek yogurt 
  • 1/2 tsp honey 
  • 1/2 tsp minced fresh thyme 
  • Freshly ground pepper 
  • Salt

Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/4 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. 

Stir in the carrots, potato and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm. 

Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/4 teaspoon pepper. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.  

Nutrition Facts:
Calories (kcal): 183
Protein: 8g
Carbohydrates: 23g
Fat: 8g
Saturated fat: 1g
Fiber: 4g
Sodium: 319mg
Cholesterol: 20mg 

Adapted from Original Recipe
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