Carrot
Ginger Soup Recipe
Ingredients
:
1
tablespoon olive oil
1
small onion, chopped
1
garlic clove, minced
3
teaspoons minced fresh gingerroot
4
large carrot, peeled and chopped
3
cups vegetable broth
2
teaspoons grated lemon zest
1/2
teaspoon salt
1/4
teaspoon ground black pepper
2
tablespoons fresh lemon juice
How
To Make Carrot Ginger Soup :
In
a Dutch oven or stock pot, heat oil over medium heat. Add onion; cook and stir
until tender,4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in
carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer,
covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or
with an immersion blender until desired consistency; stir in lemon juice. If
desired, garnish with additional lemon zest.
Freeze
option: Cool soup; freeze in freezer containers. To use, partially thaw in
refrigerator overnight. Heat through in a large saucepan over medium-low heat,
stirring occasionally and adding a little broth or water if necessary.
Test
Kitchen Tip :
Want
an extra creamy soup? Just before serving, stir in 1/2 to 1 cup of coconut
milk.