Carrot Soup with Yogurt
Photo: Sang An; Styling: Pam Morris
A hint of toasted sesame oil lends depth to this velvety soup. Use real baby carrots, not the whittled-down packaged ones, which are lacking in flavor. Garnish with sautéed carrot strips.
How to Make It
Step 1
Heat oil in a medium saucepan over medium heat. Add shallots to pan; cook 2 minutes or until almost tender, stirring occasionally. Add carrots; cook 4 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 22 minutes or until tender. Add ginger; cook 8 minutes or until carrots are very tender. Cover and let stand 5 minutes at room temperature.
Step 2
Pour half of carrot mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining carrot mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until heated.
Step 3
Spoon soup into small bowls, and top with plain yogurt and fresh mint sprigs.
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wisher40's Review
I would definitely not make this again. Another commenter mentioned it was more like applesauce consistency and mine turned out the same way. The oil separated from it the moment I stop stirring it and the taste reminds me of baby food. I would not recommend.
Linguadelight's Review
I used regular carrots and white onions as that's what I had available and the recipe turned out great. For certain, I'll add it to my repertoire. I'm sure using shallots would work better. Using the sesame oil really makes a difference in my book.
Galapas's Review
This soup is easy and delicious. We have a large garden with an abundance of carrots, so this is a great way to use some up.
LaurenCampen's Review
Very tasty and easy to prepare. Even my husband ate it!
EllenFL's Review
I couldn't find baby carrots but thought it was fine with standard ones. Interesting flavor considering how few ingredients. Might use sour cream instead of yogurt next time. Served with CL's "Glorious Easter Menu" for Easter, with ham, deviled eggs, etc. Hand held blender made it a breeze.
anninva's Review
the taste wasn't anything special - even upping the ginger to 1.5 tsp did not make a difference. the texture was too thick as written - more like applesauce but with carrots.
WinterCarnival's Review
I used standard size carrots and served without yogurt or other garnish. It is delicious! It doesn't make a lot of soup (I don't think I got 4 cups of soup; more like 3) which translated into 2 servings + 1/2 cup leftover. I will double the recipe next time. It is suitable for both everyday and special occassion. I served a salad and bread with the soup. I used a hand held blender "stick" which makes prep easier than using a blender.
stephinoregon's Review
Delicious and easy! I don't even like cooked carrots very much, but I figured since it was a Cooking Light recipe it had to be good. The yogurt definitely made a difference in the flavor - I don't think I would like it quite as much without the yogurt.
lilyfaebride's Review
Delicious and very easy to make.
Loved this, but double the broth