Sunday, June 06, 2010

Ginger Lemon Carrot Soup

Carrot Soup

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


Garnish:
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.




My comments:

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.

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