Servings: 6

Adding yogurt to this soup makes it smooth and creamy. If you can’t find chervil (a relative of the carrot), use dill instead for the herbed croutons.

Ingredients

3 oz. (6 Tbs.) unsalted butter
1 medium yellow onion, chopped
2 small leeks (light-green and white parts only), sliced
2 large cloves garlic, chopped
Kosher salt and freshly ground black pepper
3 cups lower-salt chicken broth
2 lb. carrots, sliced 1/4 inch thick
3 fresh or 2 dried bay leaves
2 sprigs fresh thyme
4 oz. crusty bread, cut into 1/2-inch cubes (2 cups)
1-1/2 Tbs. chopped fresh chervil
1 cup plain full-fat or low-fat yogurt

Calories (kcal) : 290
Fat Calories (kcal): 130
Fat (g): 15
Saturated Fat (g): 8
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 3.5
Cholesterol (mg): 35
Sodium (mg): 360
Carbohydrates (g): 34
Fiber (g): 6
Protein (g): 8

Preparation

Position a rack in the center of the oven and heat the oven to 350°F.

In a 4- to 5-quart saucepan, melt 3 Tbs. of the butter over medium heat. Add the onion, leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper; cook until softened and light golden-brown, about 10 minutes.

Add the broth, carrots, bay leaves, thyme sprigs, and 1/2 cup water; bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the carrots are tender, about 15 minutes.

Meanwhile, melt the remaining 3 Tbs. butter in a 3-quart saucepan over medium heat. Add the bread cubes and chopped chervil and toss to coat evenly. Spread on a rimmed baking sheet, season with salt, and bake until golden, 8 to 10 minutes.

When the vegetables are tender, discard the bay leaves and thyme sprigs. With a regular or a hand blender, purée the soup (work in batches if using a regular blender). Stir in the yogurt. If you prefer a thinner texture, add a little water. Season to taste with salt and pepper, and serve garnished with the chervil croutons.

(5 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Onions
IN THIS RECIPE
Leeks
IN THIS RECIPE
Garlic
FEATURED
Chinese Black Rice

Reviews

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Reviews (5 reviews)

terri1578 | 06/18/2018
Good flavor but will likely not repeat. The consistency was quite thick after pureeing, so I thinned with an additional 2 cups of broth Because I had only non-fat Greek yogurt, I used 1/4 cup cream and 1/4 cup yogurt, which added just the right amount of tang. The croutons were very good. Grated parmesan might be a nice topping.
shanmaylav | 10/24/2012
Dreadfully bland. You'd be better off roasting the carrots, leeks, and garlic with olive oil and herbs.

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What We're Cooking Now

Name: Carrot and Leek Soup with Herbed Croutons
Yield: 6 servings
Ingredients: 3 oz. (6 Tbs.) unsalted butter; 1 medium yellow onion, chopped; 2 small leeks (light-green and white parts only), sliced; 2 large cloves garlic, chopped; Kosher salt and freshly ground black pepper; 3 cups lower-salt chicken broth; 2 lb. carrots, sliced 1/4 inch thick; 3 fresh or 2 dried bay leaves; 2 sprigs fresh thyme; 4 oz. crusty bread, cut into 1/2-inch cubes (2 cups); 1-1/2 Tbs. chopped fresh chervil; 1 cup plain full-fat or low-fat yogurt