Recipe Card

Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

215

kcal

Ingredients

  • 3 Tbsp Olive Oil

  • 1 large Onion, chopped

  • 1 lb carrots, thinly sliced

  • 1 piece Ginger, fresh, thinly sliced

  • 1 tsp Tumeric

  • .5 tsp Himalayan Salt

  • .5 tsp pepper, freshly ground

  • 4 cups Vegetable Stock

  • 1 whole lime, sliced into wedges

  • 1 oz Greek yogurt, plain, for garnish

Directions

  • Heat oven to 425 F.
  • Heat 1-2 Tbsp olive oil in a large saucepan on medium-high.
  • Add onion, season with 1/4 tsp each salt and pepper, and cook until translucent.
  • Add carrots, Tumeric, and ginger and saute until tender.
  • Add Vegetable Stock and bring to boil. Reduce heat and simmer
  • Use an immersion blender, puree vegetable mixture until smooth. May be done in batches.
  • Brush pita chips or rosemary sourdough slices with remaining Olive oil and place on baking sheet. Bake until crisp. 8 minutes.
  • Serve soup with Greek yogurt drizzle, lime wedge, and chips or bread.

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