Carrot Ginger Soup with Mint Yogurt

Do you ever fear you’re going to turn orange from eating too many orange foods? It happened to my sister when she was a baby. And it could be happening to me as we speak. And to be honest, it wouldn’t really be the worst thing in the world. It’s getting to be that point in the year where I’m losing my shimmery glow from the summer. I’m actually looking quite appropriate for this time of year– You know, like a ghost. I could use a little orange to my skin. But please, no “Snooki orange.” Please.

Since I’ve come to terms with turning orange , I’ve been happily loading up on pumpkin, sweet potato, squash, and carrots. Not really strange for me during this time of year, but I think I’ve been putting it in overload in 2010. And I have to warn you; there are LOTS of orange recipes to come. So get ready, get excited, and get fist pumping. If I look like Snooki the next time you see me, don’t be surprised.

Though my orange of choice is generally pumpkin and sweet potato this time of year, I’ve been seeing carrot soups everywhere lately and couldn’t turn one down. Of course, I added ginger (ginger makes everything better) and a little curry powder for some kick. Plus, you know, it added some more orange to the soup.

Carrot Ginger Soup with Mint Yogurt:

• 3 T olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/3 C  ginger root, peeled and chopped
• 6 C vegetable stock
• 1 1/2 lb. carrots, peeled and cut into 1/2 in. chunks
• 1 t curry powder
•  Greek yogurt, for topping
•  Fresh mint, for topping

Get your vegetables all chopped up- the carrots, onions, garlic, and ginger root.

Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and saute for about 10 minutes, stirring from time to time.

Add the vegetable stock and carrots to the pot.

Bring to a boil. Then reduce the heat and simmer over medium heat for about 30 minutes, until the carrots are tender. Don’t cover the pot.

Put the soup mixture in a food processor or blender.

And puree away!

Add the curry powder. Then top with a dollop of Greek yogurt and some fresh mint.

Now, wasn’t that the easiest thing you ever did? It was one of the easiest things I’ve done in quite a while. Especially considering it yielded fabulous results.

Seriously, this is one of the best soups I’ve ever had. The plethora of ginger I used gave it a very distinct gingery flavor (and made my kitchen smell wonderful!), so if you’re a fan of that, use 1/3 cup. If you’re not as big of a fan, use less. Sometimes you might just want the ginger to be a background flavor.

I thought the curry powder made an absolutely awesome touch and definitely jazzed the soup up. I sprinkled some more on as I was eating it. And, of course, the greek yogurt gave a nice contrast to the hot, slightly spicy soup. The mint was the perfect complement to the carrots.

So, now you see why I’m looking on the bright side of being orange. It means enjoying foods like this. And I don’t care what anyone says about soup not being filling. Because this soup was so filling. I was planning on toasting up some crusty bread to enjoy with it, but then I forgot. And felt completely satisfied when I was done with a bowl of this.

Turning Snooki orange is totally worth it.

Do you have orange food problems, too?


19 Responses to "Carrot Ginger Soup with Mint Yogurt"

  1. Erica says:

    I have a major orange food problem 🙂 I move from cantaloupe in the summer to carrots, sweet potatoes, squash & pumpkin in the fall/winter. This came out beautifully! I made a carrot soup a few weeks back with parsnips and love it. I bet the ginger adds a nice bite too.

  2. rita says:

    i don’t think i ever had any orange-food problem. carrots has always been my favorite veggie of all. my mom said that when i was a baby, i would eat about three or four jars of gerber flavored carrots. needless to say, i was a michelin baby, if you will :-D. this soup looks so fantastic. a must try, that’s for sure.

  3. Simply Life says:

    oh that soup looks delicious!

  4. Emily says:

    What a perfect, simple dish. I don’t have an orange food problem (considering all the squash I have been eating this month) but never have made carrot soup at home. Great idea!

  5. […] This post was mentioned on Twitter by We are not Martha, Recipe World. Recipe World said: Carrot Ginger Soup with Mint Yogurt […]

  6. Victoria says:

    Looks delicious!! I love orange foods too… except I don’t really love oranges, haha.

  7. sweetersalt says:

    That looks so yummy. My love of all things gourd (as well as carrot and sweet potato) is reaching all time highs. I was out to dinner with a friend who reads my blog and when she saw “Curried Vegetable Stuffed Delicata Squash” she said “Oh, well I know what you’re getting.” Am I that predictable? I ordered the chicken just to prove a point 🙂


  8. Monique says:

    I totally would risk turning orange for this soup. And after tasting a spiced carrot soup last weekend I totally feel this would be just as if not more delicious.
    looooove the texture on this!

  9. Jessica says:

    Honestly, I’m not the biggest fan of carrots, but this looks so tasty I’m excited to give it a shot! (I WILL be loading up on the ginger! 😉

  10. The Duo Dishes says:

    Orange foods are awesome! Packed with vitamins and pretty. Lots of ginger in this soup is the way to go. The spicy flavor always works.

  11. Emily @ The Happy Home says:

    yum! i have to try that mint yogurt! sounds like an excellent addition to a *lot* of dishes.

  12. Chris says:

    Another childhood food fear smashed. I think that the spicy flavors sealed the deal. Great job.

  13. Shannon says:

    looks wonderful!! i am definitely on my way to turning orange 🙂 no complaints though!

  14. Heather I. says:

    Yes!! Steamed carrots are one of my favorite veggies, and right now I’m so hung up on pumpkin. And, does candy corn count?? The ginger in this soup brings out a most excellent flavor, I’m sure!

  15. Sharlene says:

    I love this. I’ve bought carrot ginger soup at the grocery store before and it was perfect in every way except for all the sodium that boxed/canned soup entails. I can’t wait to try this for myself!

  16. emily says:

    Totally identify with eating all things orange this season! I love blended soups (just made a really good black bean soup tonight). Carrot soup is next!

  17. i love all things orange! my friend hates them, and i don’t get it!

  18. […] you’re going to be obsessed with all things orange, eventually you’re going to need to introduce orange drinks to your diet, right? And […]

  19. This looks amazing! I’ve recently become obsessed with ginger so I can’t wait to try the carrot/ginger flavor combination.Thanks for sharing!

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