Carrot Soup with Ginger (This is excellent!) Click here for a Printable version of this recipe.
2 Tbsp. butter
1 ½ c. chopped onion
1 Tbsp. finely chopped ginger
2 cloves minced garlic
3 c. chopped carrots
2 tomatoes, chopped (about 1 1/3 cups)
½ tsp. grated lemon peel
5 c. chicken stock
1 Tbsp. fresh lemon juice
Yogurt or sour cream (optional)
Melt butter in heavy large pot over medium heat. Add onion, sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes, and lemon peel; sauté 1 minute. Add 3 cups of stock and bring to boil. Reduce heat, cover partially and simmer until carrots are tender, about 20 minutes. Cool slightly. Puree soup in batches in blender or use hand blender directly in pot. Return to pot if used blender. Mix in lemon juice. Season with salt and pepper. Can be made one day ahead and chilled.
Bring soup to simmer, thinning with more stock if desired. Ladle into bowls. Top with yogurt or sour cream and garnish with carrot .
Makes 4 servings.
You wouldn’t happen to have the nutritional breakdown for this recipe do you?
Sorry, no I don’t have the nutritional breakdown. I am not much for counting, weighing, or measuring both with food and in my life! It’s really all veggies, so go hard!
Thanx Sue! Another hit. So yummy & a great fall soup! Yum!