Lemony Gingery Carrot Soup
Recipe: #12860
June 26, 2014
Categories: Comfort Food, Soups and Stews, Poultry, Chicken, Fruit, Lemon, Vegetables, Carrot, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Ladies Luncheon, Winter, Weeknight Meals, Blender, Stove Top, Gluten-Free, No Eggs more
"A gingery and lemony cream of carrot soup that has no cream at all! Very healthy, but you wouldn't know it by it's looks and great taste. From a very old issue of Bon Appetit, very slightly adapted. There is no salt listed in the ingredients because it all depends on your chicken broth. My homemade broth is seasoned to my taste, so I never have to add more."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (352.3 g)
- Calories 247.3
- Total Fat - 14.2 g
- Saturated Fat - 8.5 g
- Cholesterol - 85.6 mg
- Sodium - 139.9 mg
- Total Carbohydrate - 25 g
- Dietary Fiber - 6.6 g
- Sugars - 11.3 g
- Protein - 7.8 g
- Calcium - 93 mg
- Iron - 1.6 mg
- Vitamin C - 22.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute.
Step 2
Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
Step 3
In a blender, puree soup in batches, taking care not to overfill. Return the pureed soup to pot.
Step 4
Stir in lemon juice. Season with salt, if needed.
Step 5
Bring soup to simmer, thinning with more stock if desired.
Step 6
Ladle into bowls and top each one with sour cream and grated carrot.
Tips & Variations
- Blender
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