Carrot Soup

I just got a postcard in the mail from Stonyfield Farm for carrot soup. Now I hope they don’t mind, but I tried it because it calls for lots of plain yogurt. I just discovered the delicious Brookford Farm plain yogurt and was looking for a way to use it. You can pick some up every Thursday in Exeter from 2-4pm at 9 Newfields Road. Luke Mahoney set up his own farmer’s market once the regular season ended. He didn’t want to stop. It’s great, because you can also pick up fresh organic milk, salad greens, eggs, and occasionally beef. Here’s the recipe:

2 tbsp olive oil
2 garlic cloves
3/4 cup onion, diced
1 tbsp ginger, peeled and chopped
3 cups carrots, peeled and chopped
4 cups vegetable stock
2 tbsp rice
1 cup plain yogurt
2/3 tbsp cornstarch
salt and pepper to taste

Using a small stock pot, heat olive oil over a medium-high flame. Once hot, add ginger, onions, and garlic, and saute until onions begin to soften and turn translucent. Add carrots, vegetable stock, and rice and simmer for 30min or until carrots break apart easily. Using a blender or food processor, puree the soup until smooth. Return the soup to the pot and heat over a medium flame. In a small bowl, combine yogurt and cornstarch and blend until well mixed. Stir this mixture into the soup, being careful not to bring the soup back to a boil. Season with salt and pepper (I like to add cayenne pepper) and garnish with a dollop of plain yogurt.

I make a lot of soup and this was a particularly good one. Sorry for no picture, we ate it all before I thought of it. And I would recommend doubling the batch.

One Response to “Carrot Soup”

  1. Sara Zoe says:

    that yogurt has been blowing my *mind* with how amazing it is – it’s like this whole other category of yogurt from the standard fare – naturally sweet, amazingly creamy, and the flavor!

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