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Vegetarian carrot, ginger soup with lemon

Vegetarian carrot, ginger soup with lemon

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…

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Crave-Worthy Recipes

Carrot Ginger Soup is Delicious for its Simplicity

Image credit: Meghan Rodgers

Some soups are delicious for their variety of vegetables. This is not that soup. This carrot, ginger soup will be a big hit. It’s smooth and flavorful with an interesting zest coming from the ginger. It’s beauty is its simplicity, where each ingredient is appreciated. But even with just two vegetables, it will hold your taste bud’s attention from beginning to end. It’s also made in a blender — I love any reason to use my Vitamix. Carrot Ginger Soup Ingredients 3 tbsp salted butter 1 1/2 pounds carrots (6-7 large carrots), sliced thin 2 cups chopped white or yellow onion 1.5 inches of ginger 2 cups chicken stock or vegetable stock 2 cups water 3 large strips of orange zest Salt Chives, parsley, dill, fennel or hot pepper flakes Directions Sauté onions and carrots. Melt butter in a soup pot over medium heat and cook the onions and carrots.…

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