Carrot Ginger Soup with Maple Yogurt

Excerpt from Maple Cookbook by Katie Webster:

This soup is my personal health elixir. Anytime I feel the least bit under the weather, I turn to bowls of this gingery liquid, drizzled with creamy maple yogurt.

 

Makes 10 cups | Active time: 40 minutes | Total time: 1 hour

 

Gluten Free

 

SOUP

2 tablespoons extra virgin olive oil

2 Granny Smith apples, peeled, cored, and chopped

1 large onion, diced

5 cups peeled, chopped carrots (about 2 ¼ pounds carrots)

3 stalks celery, chopped

2 tablespoons chopped peeled, fresh ginger

1½ teaspoons chopped fresh thyme leaves, plus more for sprinkling

1 ¼ teaspoons salt

Freshly ground black pepper, to taste

6 cups vegetable broth

3 tablespoons apple cider vinegar, or to taste

2 tablespoons dark pure maple syrup, or to taste

 

MAPLE YOGURT

½ cup plain Greek yogurt

¼ cup dark pure maple syrup

 

1. In a large heavy-bottomed soup pot or Dutch oven, heat olive oil over medium-high heat. Add apples, onion, carrots, celery, ginger, thyme, salt, and pepper. Cover and cook, stirring often, for 15 to 17 minutes, until apples have broken down and vegetables are starting to brown.

 

2. 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 15 to 20 minutes, until vegetables are soft. Puree mixture with an immersion blender, or transfer in batches to a blender and puree. Stir in vinegar and syrup.

 

3. Make the maple yogurt: Whisk together yogurt and syrup. Drizzle on top of soup, sprinkle with additional thyme, and serve.

 

Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.

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