3 Tbs extra virgin olive oil
4 cups carrots, diced in 1/2 inch cubes
1 1/2 inches fresh ginger, peeled and sliced 1/4 thick
4 cups vegetable stock
kosher salt & black pepper to taste
1 cup siggi’s Plain 0% Skyr
Preheat the oven to 400°F.
Toss 2 cups of the cubed carrots with about 1 1/2 Tbsp olive oil and season with salt and pepper. Place the carrots on a parchment paper lined sheet pan and roast in the oven for about 25 minutes or until wrinkly and golden brown.
In the meantime, heat 1 1/2 Tbs olive oil in a medium-sized heavy pot over medium heat. Add the remaining 2 cups of carrots and ginger and sauté for about 10 minutes or until softened slightly.
Add the vegetable stock to the pot and bring up to a boil. Simmer on medium low heat for about 20 minutes.
When the carrots are finished in the oven, take them out and add them to the pot on the stove top. If at this point you need more vegetable stock, feel free to add more. Once all the vegetables are soft enough to stick a fork without effort, remove from heat and puree with a hand blender or counter top blender.
Add salt and pepper to taste and after cooling for about 10 minutes, add siggi’s Skyr and combine.
Serve immediately and feel free to garnish with herbs or toasted pumpkin seeds.