INGREDIENTS
3 Large Carrots (peeled and chopped into similar sized pieces)
1/2 Shallot (thinly sliced)
1 Garlic Clove (roughly chopped)
1 tsp Cayenne Pepper
1/2 tbsp Ground Ginger
Sprinkle of Paprika
2 Sprigs Thyme
2 1/2 -3 Cups Veggie Stock
Splash of Cream
Dollop of Greek Yogurt
Drizzle of Olive Oil
Truffle Oil
DIRECTIONS
Drizzle olive oil in a soup pot over medium heat. Add shallot and garlic. Saute until tender.
Add veggie stock and carrots. Bring to a low boil and then let simmer until carrots are tender.Once carrots are tender, turn off heat and let cool for about ten minutes.
Pour veggie and stock mixture into a blender or food processor, and blend until smooth.
Add blended mixture back to soup pot. over low heat and add cayenne, ginger, a splash of cream and the leaves of 1 thyme sprig. Stir together and let heat back up.
Serve with a dollop of greek yogurt, more thyme leaves, drizzle of truffle oil and a sprinkle of paprika on top
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