Creamy Carrot Ginger Soup

Creamy Carrot Ginger Soup (or Fondue)

Olive oil

1 cup onion, chopped

1 tbsp ground ginger

1 tbsp minced garlic

4 cups turkey or chicken stock

3 small yukon gold potatoes, peeled and chopped

2 lbs. carrots, chopped

1 tsp. coconut oil

½ cup pecan pieces

1 tsp. dried parsley

1 ½ cups plain whole milk yogurt

1 tbsp honey

1 ½ tsp. sea salt, or to taste

pepper to taste

Heat olive oil in the bottom of a dutch oven or soup pot until hot. Sauté the onion, garlic, and ginger until onions begin to caramelize.  Add the stock, potatoes, and carrots and bring to a simmer.  Cook until carrots and potatoes are very tender.

In a small skillet, heat coconut oil till melted and add the pecans, tossing till coated.  Toast on high heat until the pecans are golden brown.  Set aside to cool.

In a separate bowl, mix the parsley, yogurt, and honey.

Once the carrot mixture is fully cooked, place the yogurt mixture in a blender and add the pecans.  Blend until smooth.  Then add the carrot mixture and puree.  For smaller blenders, you may have to work in batches, adding half of each mixture at a time.  Season to taste with salt and pepper.  Serve immediately.  This tastes great with a side of grape tomatoes and cheese toast, or as a fondue.