Lemony Gingery Carrot Soup

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"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


  • 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


2 Reviews


Lovely satisfying soup! Made as directed with one addition. I put in some cayenne for a wee bit of heat. I used the beauteous Nantes carrots which lent a lovely sweetness to the soup. I also did not puree completely, left it rustic. This will definitely be made again this fall/winter. Perfectly suited for the cold weather. Thank you Lori for sharing.


review by:
(21 Sep 2014)


What a delicious soup. So flavorful and healthy!


review by:
(15 Sep 2014)