Here’s another “use what you have” recipe that really hit the spot. Over the last few weeks we have accumulated a fair amount of garden-fresh carrots. Apart from pickling and/or canning them, we needed to find a way to use them in the immediacy. That’s where this came in. A recipe that came out od a magazine years ago and then was written on a torn out sheet of paper and placed in a binder.
For this you’ll need: 2 Tbsp unsalted butter, 1 large onion (peeled and chopped), 1 large leek (chopped), 3 cups chicken broth, 6 large carrots (peeled and chopped), 2 large potatoes (peeled and chopped), 1 pinch of cayenne pepper, 2 Tbsp fresh ginger (peeled and chopped), 1/2 cup plain Greek yogurt, 1/4 cup chopped fresh chives, salt & pepper.
Melt the butter over medium heat in a large saucepan or dutch oven. Sautee onions and leeks until softened, about 5 mins.
Add chicken broth, 2 cups water, carrots, ginger, potatoes, cayenne, salt and pepper (to taste). Reduce heat and let simmer, partially covered, for about 25 mins until everything is softened completely.
Allow to cool and then puree the whole thing using a hand mixer.
Combine yogurt and chopped chives in a small bowl.
Serve soup in bowls and top with yogurt/chives.