Tangy yogurt and lime juice give a little snap to the sweetness of the carrot purée in this creamy soup.
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In a 4- to 5-quart saucepan or Dutch oven, heat the vegetable oil over medium-low heat. When hot, add the onions, leeks, celery, ginger, garlic, and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt.
Add the carrots, vegetable broth, and orange juice, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.
Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.
Add the yogurt and 1/2 tsp. of the lime juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lime juice as needed.
Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped chives.
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I happened to have all the ingredients, leeks, celery, etc., except enough carrots! I substituted a big sweet potato and it worked. It came out just as I wanted though I think I underseasoned it a bit. I'm always afraid of salt and it could stand more than a few sprinkles. I've been wanting a carrot soup recipe and this is it. It takes at least 20 minutes to soften the vegetables if you're using a stick blender as I did.
This is one of the most requested soups in my home, although I make it without the leeks or celery. I do use orange juice, and cream instead of yoghurt. Sometimes I add an apple... but the ginger really makes it! Love it.
Excellent! Very satisfying. Can be frozen if you don't add the yogurt or lime until when you reheat it. A favourite. Add some pepper at the end.
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