Recipe by TOOLBELT DIVA
This soup is so good, even carrot haters will enjoy it. It is easy to prepare and can be made a day ahead. The finished soup is so thick, use additional stock rather than water to thin. You do not want to dilute the great flavour. A recipe from "Healthy Eating" in the "Home Digest", Spring 2002.
Top Review by MechanicalJen
Great chilled soup! I realize that it is supposed to be served hot, but eaten next-day straight from the fridge, its pretty darned good. This tastes very fresh and light, yet also happens to be quite filling. I'll be making this again.
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 large onion, roughly chopped
- 8 large carrots, peeled and chopped
- 3 cups vegetable stock
- 2 cloves garlic, minced
- 1 1⁄2 tablespoons fresh ginger, grated
- 1 tablespoon fresh lemon juice
- 1 1⁄2 teaspoons grated lemons, rind of
- pickled ginger (optional)
Directions See How It's Made
- Heat oil and butter in a large saucepan.
- Add onions and soften for 2-3 minutes.
- Add ginger and garlic and continue to saute.
- Add carrots and grated lemon peel and cook for an additional 2-3 minutes.
- Pour in stock and bring soup to a boil.
- Reduce heat and simmer for 20 minutes or until carrots are soft.
- Puree the soup in batches in a blender or food processor.
- Handle carefully- it will be hot.
- Return to the saucepan and stir in lemon juice.
- If soup is thicker than desired, add a small amount to thin.
- Serve and garnish with a thin slice of lemon or slivers of pink, pickled ginger.