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.