Carrot Ginger Soup with Maple Yogurt

菜谱1.34W

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用料

extra virgin olive oil	2 tsp
Granny Smith Apples, peeled, cored, and chopped	2
onion, diced	1 large
peeled, chopped carrots	5 cups
celery, chopped	3 stalks
fresh ginger, peeled and chopped	2 tbsp
Salt	1 tsp
Pepper	1 tsp
Vegetable broth	6 cups
apple cider vinegar	3 tbsp
maple syrup	1 tbsp
plain Greek yogurt	1/2 cup

Carrot Ginger Soup with Maple Yogurt的做法

In a large Dutch oven, heat olive oil over medium high-heat. Add apples, onion, carrots, celery, ginger, salt and pepper. Cover and cook, stirring often, for 15 minutes, until apples have broken down and vegetables are starting to brown.
Add broth, increase heat to high, and bring to a boil. Reduce heat to medium-low to maintain a simmer and cook, stirring occasionally, for 20 minutes, until vegetables are soft. Puree mixture with an immersion blender. Stir in Apple cider vinegar.
Make the maple yogurt: Whisk together yogurt and syrup. Drizzle on top of soup and serve.