Sunday, June 06, 2010
1/4 c. (1/2 stick) Butter, unsalted
2 Onions, chopped
2 Tbsp Fresh ginger, peeled and minced
1.5 tsp Garlic, minced
4 Carrots, peeled and chopped (about 4 cups)
2 Tomatoes, seeded and chopped (about 1 1/3 cups)
1.5 tsp Lemon peel, grated
4 c. Chicken or vegetable broth, low sodium
2 Tbsp Fresh lemon juice
4 Tbsp Sour cream, low fat (but I find the soup tasted better without it)
1 Carrot, peeled and grated
Melt the butter in the soup pot and sauté the onions for about 4 min.
Add the ginger and garlic, sauté for 2 min.
Throw in the chopped carrots, tomato and lemon peel, sauté for 1 min.
Add the chicken stock and bring to boil. Then, reduced heat, partially cover and simmer for 20 min or until carrots are very tender. Allow the soup to cool a bit.
Purée the soup using a blender and return the soup to the pot. Mix in the fresh squeezed lemon juice and season with salt and pepper. (Add more broth/water if the soup is too thick.)
Before serving, bring the soup to a simmer. The soup can be garnished with a drop of sour cream and grated carrots.
After a long day at work on a cold winter day, I often crave for a warm hearty soup to go with my dinner but doesn't have the energy to slave over the stove for 2 hours. This recipe is the answer to my problem. It's super easy to do and I often have these ingredients lying around the house. Carrots are full of vitamins and they are cheap. You can make a huge pot and have healthy leftovers for the next night. (This soup as leftover is SUPER!)
The proportion of ingredients I have listed is perfect for my tastebuds. The hint of ginger and lemon gives the otherwise boring carrot soup an exotic flavour, neither which are overpowering. This is a fairly mild flavoured soup and I don't recommend adding the sour cream because I found it made the soup bland.