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.
