Carrot Ginger Soup Recipe



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

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.


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