Carrot Soup with Ginger and Lemon

Submitted by Mirj2338

"I have had this soup described as "beautiful" by a guest at my table."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 4

ingredients

• 1⁄16 - 1⁄8 cup cup butter
• 1 1⁄2 cups chopped onions
• 1 tablespoon finely chopped, peeled fresh ginger
• 1 1⁄2 teaspoons minced garlic
• 1 1⁄4 lbs medium carrots, peeled,chopped (about 3 cups)
• 2 tomatoes, seeded,chopped (about 1 1/3 cups)
• 1 1⁄2 teaspoons grated lemons, rind of
• 3 cups vegetable stock
• 2 tablespoons fresh lemon juice
• 4 tablespoons sour cream
• 1 small carrot, peeled,grated

directions

1. Melt butter in heavy large pot over medium-high heat.
2. Add onion; sauté 4 minutes.
3. Add ginger and garlic; sauté 2 minutes.
4. Add chopped carrots, tomatoes and lemon peel; saute 1 minute.
5. Add 3 cups stock and bring to boil.
6. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes.
7. Cool slightly.
8. Puree soup in batches in blender.
9. Return soup to pot.
10. Mix in lemon juice.
11. Season with salt and pepper.
12. Bring soup to simmer, thinning with more stock, if desired.
13. Ladle into bowls.
14. Top each with sour cream and grated carrot.

Reviews

[Karin...]

This soup was EXCELLENT!! I've been curious for a long time now wondering what Carrot Soup tasted like, and now I know! I'll most definately be making this again...and again! It really is yummy!! I made some very nice dinner rolls to have with it! My husband and I both had a second helping each!!

 

[Miraklegirl]

This soup is delicious! I love the combination of lemon, carrot, and ginger. I used chicken stock instead of vegetable and it turned out great. Served with a green salad and shepherd's pie. Another great recipe Mirj, thanks.

 

[Zoe4782]

This soup was very enjoyable and I will definitely be making it again. I think the ginger really sets off the flavour of the carrots.

 

[Muddycat]

I made this WONDERFUL soup several weeks ago, and frozen the leftovers. It's sublime. While preparing the soup I found two parsnips hiding in the crisper of the fridge so I grated and added them to the mix. I think they might have given the soup a "rounder" flavour. Will consider having this again at Christmas time at the family buffet.

 

[valentine0202]

This soup is great! I sautéed the carrots, ginger and garlic in butter, then put the mixture in a crock pot. I reduced the vegetable stock to 2.5 cups since I used canned diced tomatoes in juice. I added the lemon zest, 1 T of curry powder, and 1 tsp of salt -- then cooked it on high for 6 hours. I only used 2 tsp of lemon juice, which was just right for my family. Thank you for a wonderful soup!