Looking for a Thanksgiving recipe? Look no further! Here's one of Mike Guggino's favorite Thanksgiving soups. Carrot Ginger Soup
Ingredients 2 tablespoons butter and olive oil 1 onion, peeled and chopped 2 cloves garlic, minced 6 cups water (or 6 cups chicken stock instead of bullion) 8 teaspoons Better Than Bullion 2 to 2.5 pounds carrots, peeled and sliced 2 tablespoons grated/minced fresh ginger 1 container honey greek yogurt
Directions In a 6-quart pan, over medium heat, heat butter and olive oil. Add onions and cook, stirring often, until onions are translucent. Add garlic and ginger and saute about a minute. Add carrots and saute for 4 to 5 minutes. Add water or broth, stir and bring to a boil. Stir in bullion at this point. Reduce heat and simmer until carrots are tender when pierced, about 15-20 minutes.
Pulse with immersion blender until pureed and smooth. And yogurt and stir. Pepper to taste. Garnish with fresh parsley if desired.