Another Monday Soup: Carrot and Cannellini

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The Ladle, Leaf, & Loaf book has gotten a lot of action recently. This past Monday, the husband asked me to pick a soup, and he would make it. I went for the Carrot and Cannellini Soup with Cumin and Black Pepper Yogurt Cheese. I was mostly after this yogurt cheese. What is yogurt cheese? I had to have it.

It turns out, yogurt cheese is just nonfat yogurt that's been drained of its whey for about 5 hours in the fridge (you reduce the volume by half). But more importantly, yogurt cheese is delicious.

Cumin and Black Pepper Yogurt Cheese
1 cup yogurt cheese
3/4 tsp ground cumin
1/2 tbsp minced fresh chives
pinch of turmeric
pinch of kosher salt
ground black pepper

Carrot and Cannellini Soup
1 cup dried cannellini beans, sorted and rinsed
1 tbsp olive oil
1 large yellow onion, coarsely chopped
1 garlic clove (use more!)
2 1/2 cups grated carrots (2 large)
6 cups vegetable broth
1 large bay leaf (use 2)
1 tsp kosher salt (or to taste)
black pepper

1) Cover the beans with water, and bring to a boil. Remove from heat and set aside to soak for 4 hours.
2) Heat oil in a soup pot, add garlic and onion. Cook vegetables on low heat for 3-4 minutes. Stir in carrots. Cook for 4 more minutes.
3) Drain the beans and add them to pot. Stir in broth, bay leaf and seasoning. Bring to boil, reduce heat, and cook for about an 1 1/2 hours, or until beans are tender.
4) Remove bay leaf and serve with yogurt cheese.

Well, I'm really not into chunky onions. Not at all. Once I saw those, I knew I had to destroy them with my handy immersion blender. So I pureed the soup. And then I ate it.

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