Beth’s Cream of Carrot Ginger Soup

Yield:  4-6

2 Tbsp. Olive Oil

1 ½ cups chopped onion or 3 chopped leeks

3 Tbsp. fresh ginger – grated

2 gloves mince garlic

2 pounds of carrots – peeled and chopped

8 cups of chicken stock or vegetable stock

2 bay leaves

2 sprigs of thyme

1 tsp white pepper

1 cup Almond Milk

1-2 cups Greek Yogurt

2 tsps. vanilla extract

2 Tbsp. Honey

Salt to taste

Sauté onions or leeks in oil until soft, add ginger and garlic and sauté for 1 minute.

Add the carrots, chicken stock, bay leaves and thyme sprigs.

Bring to a boil, reduce and simmer for about 40 to 50 minutes (until carrots are very soft).

Remove the seasonings, add milk and blend with the immersion blender until smooth. Add more milk for a thinner consistency.

Add the honey and vanilla extract along with the yogurt and blend again until smooth. Taste and add more honey if preferred.

Serve with a small scoop of yogurt.

Add salt if desired. 

NOTE:  Honey, vanilla, ginger, milk and yogurt can all be increased or decreased depending upon your preferences.  Freezes well. This is a large batch for freezing or canning in serving sizes for later. It can also be cut in half.

IBD-AID Phases II and III (as tolerated)