2 Tbsp. vegetable oil
2 qt. sweet onions, chopped
2 qt. vegetable or chicken stock
1 qt. peeled and diced potatoes (Russet or Yukon Gold)
1 1/2 qt. diced (or chopped) seasonal vegetable*
2 tsp. Kosher salt
1 tsp. hot red pepper sauce
1 1/2 cups Greek yogurt or low-fat sour cream
1 cup chopped chives, to garnish
Butternut squash, parsnips, rutabaga, turnips, cauliflower, sweet potatoes or leeks can replace the carrots.
Plating Suggestion: Carrot soup variation is shown in a white, flat bowl garnished with fresh herbs and a yogurt drizzle.