Carrot Ginger Soup


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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