Carrot Soup with Herb Yogurt

Carrot Soup with Herb Yogurt

 

 

  • ½ cup olive oil, plus more for serving
  • 2 onions, chopped
  • 4 pounds carrots, peeled and sliced
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and black pepper
  • 6 cups water
  • 2 cups carrot juice
  • 1 tablespoon apple cider vinegar
  • Herb Yogurt

 

Heat the oil in a large pot over medium-high head. Add the onions, carrots, thyme, 1-teaspoon salt, and ½ teaspoon pepper. Cook, stirring often, until the onions are tender, 10 to 12 minutes. Add the water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the carrots are completely soft, 12 to 15 minutes.

 

Puree in a blender, in batches, until smooth. Stir in the carrot juice and vinegar. Store in an airtight container for up to 1 week.Real Simple

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