Soups & Salads recipe


yields: 6 servings


  • 2 Tbsp. butter
  • 1 tsp. olive oil
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/4 cup minced ginger
  • 1 Tbsp. minced garlic
  • 1/2 lb. carrots, peeled and roughly chopped
  • 5 cups low-sodium vegetable or chicken stock
  • 1 tsp. salt
  • 1/2 tsp. freshly ground white pepper
  • 1 bay leaf
  • 1 cup Dannon® Oikos® Plain Greek Nonfat Yogurt, separated
  • 3 Tbsp. 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.
  2. 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.
  3. Add stock, salt, pepper and bay leaf and bring to a boil. Reduce heat to a simmer. Cook for 20-25 minutes until carrots are soft.
  4. Remove the stockpot from the burner and take the bay leaf out. Using an immersion blender, puree the soup. (You can also let the soup cool and puree in a food processor or blender.)
  5. Add more salt and pepper to taste. Stir in 3/4 cup yogurt. Return to burner and reheat over medium.
  6. Ladle into serving bowls and garnish with remaining yogurt and chopped chives.