Ginger Carrot Soup


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Vanilla yogurt enhances the carrots' sweetness. Serve it hot or cold.

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Serving Size / Yield

10 servings


  • 2 Tbs. olive oil
  • 2 Tbs. unsalted butter
  • 2 shallots, minced
  • 1 garlic clove, minced
  • 1 Tbs. minced crystallized ginger
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. crumbled saffron threads
  • 8 medium carrots, scrubbed, sliced into 1/4-inch-thick rounds
  • 2 C. peeled and seeded butternut squash, cut into 1-inch cubes (about 1/3 medium squash)
  • 5 C. Vegetable Broth ((page 27) or water 1/2 C. apple cider)
  • 1 C. vanilla-flavored yogurt
  • Salt and freshly ground pepper, to taste

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Heat the oil and butter in a large pot over medium heat. Add the shallots and garlic and cook, stirring often, until golden, about 2 minutes. Add the ginger, turmeric, cumin, cinnamon, and saffron and stir until very fragrant, about 1 minute. Stir in the carrots and squash and cover. Cook, stirring often, until the carrots begin to soften, about 5 minutes. Add the broth and cider and bring to a simmer. Reduce the heat to low and cover. Simmer, stirring occasionally, until the vegetables are very tender, about 45 minutes. In batches, purée the soup with the yogurt in a blender or food processor until smooth. If serving hot, return to the pot, season with the salt and pepper, and gently reheat, being sure not to boil the soup or the yogurt will curdle. If serving cold, transfer to a bowl and cool. Cover and refrigerate until chilled, at least 2 hours. Season with the salt and pepper shortly before serving.

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