There is no such thing as too many soups when the weather get cold. And an quick and easy soup with minimal ingredients that’s also full of flavor? I’d eat a big bowl every week.
This carrot ginger soup with lemon is perfect on it’s own or sprinkled with croutons. It’s also the perfect accompaniment to a brie grilled cheese topped with banana pepper rings or smeared with pepper jelly.
Okay, mouth watering. Let’s get to it!…
CARROT GINGER SOUP with Lemon
Makes about 4 bowls
Ingredients
- 1/2 stick salted butter
- 2 medium onions, chopped
- 1 1/2 pounds carrots (6-7 large carrots), sliced thin
- 2 medium tomatoes, seeded and chopped
- 1 1/2 inches of fresh ginger, minced (plus more if desired)
- 3 cups vegetable stock (or chicken stock for non-vegetarians)
- 1 cups water
- 1/2 lemon
- Salt and pepper
Directions
- Melt butter over medium heat in large pot. Add onion and sauté about 5 to 8 minutes. Stir occasionally until the onions are soft, but not brown.
- Add chopped carrots, season with salt and pepper, and let simmer with lid on pot for about 10 minutes. Add tomatoes and let simmer another minute.
- Pour stock and water into pot and bring to a boil. Reduce heat and let simmer for about 20 minutes or until carrots are tender. Let cool for about 5 minutes.
- Purée soup on small batches (4-5) in the blender. Pour into large storage container or serving bowl. Repeat until all soup has been blended.
- Mix in lemon juice, more fresh ginger and/or pepper if desired.
- Top with a finishing salt, sage, sour cream and chives, lemon zest, croutons, or just about any way you wish.
- Enjoy!
This recipe is a variation of my original carrot, ginger soup.
