Makes 8 mini (8-ounce) servings
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
2 tablespoons grated ginger
1 tablespoon minced garlic
1 tablespoon ground cumin
1 tablespoon honey
½ pound carrots, chopped
3 cups chicken broth
1 teaspoon salt
½ cup half-and-half
Plain yogurt, whisked to loosen
Chopped flat-leaf parsley
In a large pot, melt the butter with the olive oil over medium heat. Add the onion and saute for 4 minutes, until barely translucent. Add the ginger and garlic and cook for 1 minute, stirring constantly. Add the cumin, honey and carrots and cook for 7 to 8 minutes, until the carrots start to soften. Add the broth and salt and bring to a boil and then reduce the heat to a simmer. Partially cover and cook until the carrots are very tender, about 20 minutes.
Working in batches, transfer the soup to a blender and puree (be careful blending hot ingredients!). Return to the pot and taste to see if more salt is needed. Stir in the half-and-half.
Serve the soup in demitasse cups or small bowls and garnish with a drizzle of yogurt and a sprinkle of parsley.
Our assessment: Warming as well as vibrant in color and flavors, this soup is perfect for winter. Rich in beta-carotene, carrots are great for skin damaged from the winter cold. Plus, ginger and cumin help ward off colds and the flu, and relieve respiratory problems.
Wait until you’re ready to serve the soup before stirring in the half-and-half. Then, it will take you only seconds to garnish with a dollop of yogurt and a sprig of parsley.