I know, I make a lot of carrot soups. You could easily substitute squash or pumpkin for this soup, though! It was delicious, but what made it really special with the herb yogurt topping – I think I’ll keep that trick up my sleeve for other soups! This make 4 generous servings, easily 6 if you serve them with rolls or something similar. The recipe is from Real Simple.
For the soup
1/3 cup olive oil (I used less, but I eyeballed it)
2 onions, chopped
4 lbs. carrots, peeled and sliced
1 Tbsp. fresh thyme leaves
kosher salt and black pepper
6 cups water (broth would be nice, too)
2 cups carrot juice (I used storebought juice)
1 Tbsp. apple cider vinegar
Heat the oil in a large pot over medium-high heat. Add the onions, carrots, thyme, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring often, until the onions are tender, 10 to 12 minutes. Add the water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the carrots are completely soft, 12 to 15 minutes.
Purée in a blender, in batches, until smooth (I used my stick blender instead). Stir in the carrot juice and vinegar. Store in an airtight container for up to 1 week; reheat over a low flame.
Serve the soup warm, topped with herb yogurt (see below) or lactose-free sour cream.
For the herb yogurt
1 cup lactose-free full-fat plain yogurt
½ tsp. finely grated garlic
1 Tbsp. chopped fresh herbs (such as mint, basil, parsley, and/or dill)
½ tsp. Dijon mustard
½ tsp. lime zest
½ tsp. lime juice
½ tsp. kosher salt
Stir together yogurt, garlic, fresh herbs, Dijon mustard, lime zest, lime juice, and kosher salt. Refrigerate in an airtight container for up to 5 days.