1 tbsp butter
3 tbsp blended oil (canola & oil)
8 spring carrots, peeled and chopped
1 Vidalia onion, diced
1 ‐2 stalks green spring garlic chopped
3” ginger root, peeled and minced
½ cup yogurt
2 tbsp Chinese Five‐Spice powder
salt & pepper
For the soup
- In a pot over medium heat, add oil and butter. Sauté onion, garlic and ginger until mixture begins to soften. Add carrots and continue to cook for 3‐4 minutes over medium heat. (Don’t burn!) Cover sautéed vegetables with water and bring to a simmer. Once carrots are tender, remove from heat. Let cool until warm but not hot. Strain out liquid and set aside. Add carrots to blender and slowly add liquid while pureeing until you reach desired consistency. (Remember, you can always add more liquid but you can’t take it out.) Season with salt and pepper to taste – then transfer to container to chill in fridge.
- toast Five‐spice powder on stove in sauté pan until it begins to release it’s aroma. Remove and let cool. Add to yogurt along with lemon juice to taste. Place dollop over chilled soup and enjoy!