Ginger-Carrot Soup

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped sweet onion
• Kosher salt
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled ginger
• 2 pounds carrots, peeled and chopped
• 1 medium russet potato, peeled and chopped
• 6 cups low-sodium chicken or vegetable stock
• 1/4 cup pine nuts
• 1 1/3 cups plain low-fat Greek yogurt
• 1 teaspoon honey
• 1 teaspoon minced fresh thyme
• Freshly ground pepper

1. Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat.
2. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize.
3. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture.
4. Stir in the carrots, potato and the chicken or vegetable stock.
5. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes.
6. Keep warm.
7. Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts.
8. Set aside to cool.
9. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper.
10. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches).
11. Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.
12. Per serving: Calories 183; Fat 8 g (Saturated 1 g); Cholesterol 20 mg; Sodium 319 mg; Carbohydrate 23 g; Fiber 4 g; Protein 8 g
13. Photograph by Yunhee Kim

extravirgin olive oil, sweet onion, kosher salt, garlic, peeled ginger, carrots, russet potato, lowsodium chicken, pine nuts, yogurt, honey, thyme, freshly ground pepper

Taken from www.foodnetwork.com/recipes/guy-fieri/ginger-carrot-soup-recipe2.html (may not work)