It is the toppings that make this great. Sesame oil and Greek yogurt and mint and mushrooms..
Also, an easy way to use up lots of carrots if you buy those big bags.
- 2 tsp sesame oil, plus more for drizzling
- 1 tbsp grated ginger
- 1 large shallot, diced
- 1 pound of carrots, chopped
- 4 cups chicken stock or water (I had 2 cups chicken stock and 2 of water)
- toppings: sesame seeds, sesame oil, Greek yogurt, fresh mint, sauteed mushrooms
Heat 2 tsp of sesame oil over medium heat in a pan, add the ginger and shallot and sweat for just a few minutes. Add the carrots and cook for another 5 minutes or so.
Pour in the stock/water and bring to a boil, then lower to a simmer and cook for 30-45 minutes, or until the carrots are soft. Use an immersion blender (or a blender) to blitz it until smooth.
Spoon a cup of soup into a bowl and add a spoonful of Greek yogurt and then other things like a sprinkle of sesame seeds, a drop of sesame oil, a pinch of fresh mint, or a chopped and sauteed mushroom.
Or all of them. That works too..
Adapted from Cooking Light’s Carrot Soup with Yogurt.