Carrot Ginger Soup With Maple Yogurt
Extract from Maple • By Katie Webster • Published by Quirk Books
About
Maple
This soup is my personal health elixir. Anytime I feel the least bit under the weather, I turn to bowls of this gingery liquid, drizzled with creamy maple yogurt.
Makes 10 cups | Active time: 40 minutes | Total time: 1 hour
Gluten Free
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Len favorited Carrot Ginger Soup With Maple Yogurt
19 Apr 23:32
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Sierra H. favorited Carrot Ginger Soup With Maple Yogurt
18 Mar 02:28
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Quirk Books published his project Carrot Ginger Soup With Maple Yogurt
20 Jan 09:00
You Will Need
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Step 1
In a large heavy-bottomed soup pot or Dutch oven, heat olive oil over medium-high heat. Add apples, onion, carrots, celery, ginger, thyme, salt, and pepper. Cover and cook, stirring often, for 15 to 17 minutes, until apples have broken down and vegetables are starting to brown.
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Step 2
Add broth, increase heat to high, and bring to a boil. Reduce heat to medium-low to maintain a simmer and cook, stirring occasionally, for 15 to 20 minutes, until vegetables are soft. Puree mixture with an immersion blender, or transfer in batches to a blender and puree. Stir in vinegar and syrup.
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Step 3
Make the maple yogurt: Whisk together yogurt and syrup. Drizzle on top of soup, sprinkle with additional thyme, and serve.
