Saturday, July 21, 2012

Carrot Soup with Yoghurt and Rosemary

Having a week off in winter is perfect weather to stay indoors, pop Vitamin D pills and trawl the internet for recipes. (Yes, I’m living the high life…). This carrot soup came from a site dedicated to carrots and was promoted as healthy, despite having heavy cream and butter. As I didn’t think half a kilo of carrots was enough to counteract all that fat, here’s my attempt to make this ‘Creamy Carrot Soup’ a bit more ‘healthy’. Also the original recipe had ginger, but I prefer garlic with rosemary so made that substitution as well. If you’d like to see the original version, go to

What I used:
1 large onion, sliced
2 tablespoons olive oil
500g carrots, sliced
1 large potato, peeled and chopped
2 cups stock
2 cloves garlic, peeled and left whole
1 cup yoghurt mixed with 1 cup milk (used full fat - still lighter than heavy cream!)
½ - ¾ tablespoon fresh rosemary, chopped
½  tsp salt
¼  tsp fresh ground black pepper

What I did:
Heated oil, added onions and fried until golden brown. Next added carrots, potatoes, chopped rosemary and garlic. Stir-fried for a few minutes, then added stock. Covered and cooked until vegetables are tender, about half an hour.
Turned off heat; added yoghurt, milk, salt and pepper. The yoghurt curdled (aargh!) but pureeing the mixture solved the problem (phew!) and the soup was creamy, ‘healthy’ and yum-licious.

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