Prep 20 mins
Cook 30 mins
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.
- 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)
- 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.
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.
Very nice easy to prepare carrot soup that fed 2 hungry adults and a toddler quite well for a weekend dinner. Worth trying.