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Gingery Chile Carrot Soup with Yogurt

If you have been enjoying your fresh Yomee yogurt in the mornings for breakfast, we know you’ll love this fast, full-flavored, and beautiful soup that is also a wonderful way to enjoy fresh homemade Yomee yogurt for dinner. The refreshing tang of your own homemade yogurt contrasts beautifully with the sweetness of the carrots and bright spiciness of fresh ginger and chiles.

Our shortcut for a faster carrot soup: a bag of organic baby carrots! Peeled, ready to use, super sweet, and found in almost every grocery store, this soup simmers in minutes.

Gingery Chile Carrot Soup with Yogurt
1 pound organic baby carrots
1/2 pound (about one five inch long root) sweet potato, peeled and diced
1/2 cup diced yellow onion
1 rounded tablespoon chopped fresh ginger
1-2 fresh red chiles, minced (optional for a milder soup)
1 quart vegetable broth
1 tablespoon fresh lime juice
1 teaspoon salt (or more to taste) and freshly ground black pepper

1 cup fresh yogurt
Good quality olive oil
Handful of roughly chopped fresh dill, mint, or basil

In a 2 quart soup pot over medium high heat combine carrots, sweet potato, onion, ginger, chiles, and vegetable broth. Bring to an active simmer, partially cover, and cook for about 10 minutes or until the carrots are tender and the sweet potato has softened. Remove from heat and use an immersion blender to puree the soup as smooth as possible, or leave a few small chunks for a little bit of texture. Return soup to the stove, season with lime juice, salt, and pepper, and simmer for another 5 minutes. Taste and adjust seasoning with salt and lime juice if desired.

When ready to serve, ladle soup into bowls. Top each serving with a healthy dollop of yogurt made by Yomee, a drizzle of olive oil, and a sprinkle of freshly minced herbs. Serve right away and enjoy!

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