Heirloom Carrot Soup with Ginger Mint Yogurt

JUNE 18, 2019

1 lbs. Heirloom Carrots, roughly chopped

1 white onion, diced

4 cloves garlic, roughly chopped

¼ cup white wine

2 bay leaves

2 tablespoons olive oil

4 cups vegetable stock

2 tablespoons butter

4 tablespoons heavy cream

8 tablespoons Greek yogurt

2 tablespoons mint, finely chopped

1 tablespoon ginger, grated

Salt and pepper


1. Heat olive oil in a medium pot over medium heat. Sweat onions, garlic, and carrots in pot until onions start to brown, and deglaze with white wine.

2. Let wine simmer for 2 minutes, then add 3 cups of vegetable stock to pot. Reduce heat to low, and simmer until carrots are tender.

3. Transfer the soup to a blender, and add butter and cream. Blend on high until smooth, adjusting consistency with remaining cup of vegetable stock. Season to taste with salt and pepper.

4. In a small bowl, combine yogurt, mint, and ginger, and season with salt and pepper to taste. Dollop into the middle of a bowl of hot soup.