Lemony Gingery Carrot Soup
Created by JostLori on June 26, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #12860
Ingredients
- 1/4 cup unsalted butter (1/2 stick)
- 1 1/2 cups yellow onion, chopped
- 1 1/2 tablespoons fresh ginger, finely chopped (peeled)
- 1 tablespoon garlic, minced
- 1 1/4 pounds medium carrots (peeled, chopped, about 3 cups)
- 2 tomatoes (seeded, chopped, about 1 1/3 cups)
- 1 1/2 teaspoons lemon peel, grated
- 3 cups chicken stock (homemade)
- 2 teaspoons fresh lemon juice
- 4 tablespoons sour cream (for garnish)
- 2 tablespoons carrot, grated (for garnish)
How to Make
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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.
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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.
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Step 3: In a blender, puree soup in batches, taking care not to overfill. Return the pureed soup to pot.
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Step 4: Stir in lemon juice. Season with salt, if needed.
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Step 5: Bring soup to simmer, thinning with more stock if desired.
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Step 6: Ladle into bowls and top each one with sour cream and grated carrot.
Nutritional Facts
- 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