Welsh Family Kitchen

Ginger-Carrot Soup Guy Fieri Ingredients: 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 Procedures: Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm. Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts. Notes: 2025-10-17 Added to our cookbook. 10/17/2025