Carrot Soup with Chives and Popcorn

• 2 tbsp olive oil
• 1 yellow onion, thinly sliced
• 1 garlic clove, smashed
• 1" piece peeled fresh ginger, chopped
• 2 lbs. carrots, peeled and coarsely chopped
• 4 to 5 cups vegetable stock or water
• 1 sprig fresh thyme (optional)
• Sea salt and freshly ground pepper
• 2 cups fresh carrot juice
• 1 to 2 tbsp extra-virgin olive oil (optional)
• Finishing oil for drizzling
• 1/2 cup full-fat plain yogurt
• Handful popped popcorn
• 3-4 tbsp chopped or snipped fresh chives

Heat the olive oil in a large soup pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the carrots, enough stock to cover (4 cups if you like a thicker soup, 5 cups if you like yours thinner), and the thyme (if using) and bring to a boil. Season with salt and pepper. Cover loosely and reduce the heat to low.

Simmer until the vegetables are completely tender, 20 to 30 minutes. Remove the thyme and discard. Transfer the soup to a blender in batches or use an immersion blender to process until smooth, about 3 minutes. Return to the pot and stir in the carrot juice with a wooden spoon, reheating over a low flame if needed to warm through. Taste and season with salt and pepper. Stir in the extra-virgin olive oil, if desired. Keep warm over a low flame until you are ready to serve.

Ladle the soup into bowls and drizzle with finishing oil. Top with a dollop of yogurt, a couple of popped popcorn kernels, and a sprinkle of chives. Serve warm.

Yield: 4-6.

VERDICT:  This soup was good but not great.  John picked it for the interesting popcorn garnish, but the soft part of the kernel ended up soggy after a second in the soup, while the husk-y part stayed intact--an odd and unwelcome texture.  Toss.