Gingery Carrot Soup

Submitted 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."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 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

1. Heat oil and butter in a large saucepan.
2. Add onions and soften for 2-3 minutes.
3. Add ginger and garlic and continue to saute.
4. Add carrots and grated lemon peel and cook for an additional 2-3 minutes.
5. Pour in stock and bring soup to a boil.
6. Reduce heat and simmer for 20 minutes or until carrots are soft.
7. Puree the soup in batches in a blender or food processor.
8. Handle carefully- it will be hot.
9. Return to the saucepan and stir in lemon juice.
10. If soup is thicker than desired, add a small amount to thin.
11. Serve and garnish with a thin slice of lemon or slivers of pink, pickled ginger.

Reviews

[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.

 

[Missy Wombat]

Very nice easy to prepare carrot soup that fed 2 hungry adults and a toddler quite well for a weekend dinner. Worth trying.