Spicy Ginger Soup
December 19, 2016 Prep Time: 1 hr
Yield: 4 servings

- 3 Tbsp Butter
- 1 ½ lb Carrots, sliced ¼” thick
- 1 small Sweet Onion, diced ¼”
- 2” Ginger, minced
- 4 cloves Garlic, minced
- 1 tsp This Little Goat Went to India Spice Mix
- 2 c Chicken Stock
- 1 Orange, zest removed in strips juice reserved
- ½ c Orange Juice, fresh squeezed
- ½ c Greek Yogurt
- ¼ c Spiced Pecans, purchased
- ¼ c Extra Virgin Olive Oil


Preheat oven to 400.

Melt butter in 4 qt sauce pot. Add carrots, onion, ginger, garlic, India Spice Mix, and 1 tsp salt and sweat until onions are translucent.

Add orange zest and stock, bring up to a simmer and then cook until all vegetables are soft, about 15-20 minutes.
Add soup and orange juice to blender and blend until very smooth, adding more orange juice or water until desired consistency is reached. Adjust seasoning as desired. Transfer to serving bowls and garnish with yogurt, pecans, and olive oil.