Carrot Soup With Herb Yogurt

carrot-soup-herb-yogurt
Photo by Marcus Nilsson
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  • Serves 6 (or 4 with leftovers)
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 430 calories
    • Fat 19 g
    • Sat Fat 2.5 g
    • Cholesterol 0 mg
    • Sodium 640 mg
    • Protein 6 g
    • Carbohydrate 62 g
    • Sugar 26 g
    • Fiber 15 g
    • Iron 2 mg
    • Calcium 210 mg

Heat the oil in a large pot over medium-high heat. Add the onions, carrots, thyme, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring often, until the onions are tender, 10 to 12 minutes. Add the water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the carrots are completely soft, 12 to 15 minutes.

Puree in a blender, in batches, until smooth. Stir in the carrot juice and vinegar. Store in an airtight container for up to 1 week. Reheat over a low flame.

Serve the soup warm, topped with herb yogurt or sour cream.

Ingredients

  1. Check 1/3 cup olive oil, plus more for serving
  2. Check 2 onions, chopped
  3. Check 4 pounds carrots, peeled and sliced
  4. Check 1 tablespoon fresh thyme leaves
  5. Check Kosher salt and black pepper
  6. Check 6 cups water
  7. Check 2 cups carrot juice (found in the produce aisle)
  8. Check 1 tablespoon apple cider vinegar
  9. Check Herb yogurt (link below)

Directions

  1. Heat the oil in a large pot over medium-high heat. Add the onions, carrots, thyme, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring often, until the onions are tender, 10 to 12 minutes. Add the water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the carrots are completely soft, 12 to 15 minutes.
  2. Puree in a blender, in batches, until smooth. Stir in the carrot juice and vinegar. Store in an airtight container for up to 1 week. Reheat over a low flame.
  3. Serve the soup warm, topped with herb yogurt or sour cream.
     

Tip: Not a carrot fan? Try the recipe with 4 pounds of peeled squash, cooked with 8 cups of chicken broth instead.