Carrot Ginger Soup

Directions

1. 1
   Heat the oil and butter in a large, heavy stockpot over medium-high heat.
2. 2
   Cook the carrots, onion, garlic and ginger for 5-7 minutes, or until the vegetables begin to soften.
3. 3
   While the vegetables are cooking, heat the stock in another large pot over medium heat.
4. 4
   Add the stock to the vegetables and simmer and turn heat down to low.
5. 5
   Simmer for about 20 minutes, or until the vegetables are thoroughly softened.
6. 6
   Using an immersion blender, puree the soup in the stockpot until the soup has a nearly smooth texture, or remove soup and puree in a food processor.
7. 7
   Season with salt and pepper to taste.
8. 8
   Ladle the soup into bowls.
9. 9
   Dollop each serving with a bit of yogurt and sprinkle with the chopped chives and cilantro if desired.
10. 10
    Serve immediately.