Carrot Soup with Chives and Popcorn
- Yield 4-6 servings
A sprinkle of popcorn adds textural excitement to this fall-flavored soup.
- 2 tablespoons olive oil
- 1 yellow onion, thinly sliced
- 1 clove garlic, smashed
- 1 1-inch piece fresh ginger, peeled and chopped
- 2 pounds carrots, peeled and coarsely chopped
- 4-5 cups vegetable stock
- 1 sprig fresh thyme (optional)
- Sea salt and freshly ground pepper
- 2 cups fresh carrot juice
- Finishing oil for drizzling
- 1/2 cup full-fat plain yogurt
- Handful popped popcorn
- 3-4 tablespoons chopped or snipped fresh chives
- Heat olive oil in a large soup pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add garlic and ginger and cook until fragrant, about 1 minute. Add carrots, enough stock to cover (4 cups/960 ml if you like a thicker soup, 5 cups/1.2 L if you like yours thinner), and thyme (if using) and bring to a boil. Season with salt and pepper. Cover loosely and reduce the heat to low.
- Simmer until the vegetables are completely tender, 20 to 30 minutes. Remove the thyme and discard. Transfer the soup to a blender in batches or use an immersion blender to process until smooth, about 3 minutes. Return soup to pot and stir in carrot juice with a wooden spoon, reheating over a low flame if needed to warm through. Taste and season with salt and pepper. Stir in the extra-virgin olive oil, if desired. Keep warm over a low flame until you are ready to serve.
- Ladle the soup into bowls and drizzle with finishing oil. Top with a dollop of yogurt, a couple of popped popcorn kernels, and a sprinkle of chives. Serve warm.
Cook’s Note: Fresh herbs make everything better, especially soup, which is the best advertisement for growing them at home. If you have thyme in your windowsill garden, throw it into this soup. If you don’t, skip the expense.
—Reprinted with permission from Feast. Copyright 2013, Chronicle Books.