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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Carrot Ginger Soup

Carrot Ginger Soup

I want to paint my walls this color! Just looking at this soup will warm your insides. Serve it as a main course, or as an appetizer in a shot glass garnished with a curl of Parmesan. You can also try topping with a swirl of pesto or a dollop of crab meat.

Prepared with Dannon Greek


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/4 cup minced ginger
  • 1 tablespoon minced garlic
  • 1/2 pound carrots, peeled and roughly chopped
  • 5 cups vegetable or chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper
  • 1 bay leaf
  • 1 cup Oikos® Plain Yogurt
  • 3 tablespoons chopped chives, for garnish


  1. In a 4-quart stockpot over medium-high heat, add butter and oil. Once butter is melted add onions and celery. Cook until onions are translucent, about 3-4 minutes. Add ginger and garlic to the pot and cook for about 30 seconds. Add the carrots, stirring occasionally, until carrots are slightly caramelized, 7-8 minutes. Add stock, salt, pepper, and bay leaf bring to a boil, and then reduce heat to a simmer. Cook for 20-25 minutes until carrots are soft.
  2. Remove the stockpot from burner and take the bay leaf out. Using an immersion blender, puree soup. (You can also let soup cool and puree in a food processor or blender.)
  3. Add more salt and pepper to taste. Stir in 3/4 cup yogurt. Return to burner and reheat over medium. Ladle into serving bowls and garnish with remaining yogurt and chopped chives.


6 servings


Oikos Greek, Soup, Dinner