“This soup is so good, even carrot haters will enjoy it. It is easy to prepare and can be made a day ahead. The finished soup is so thick, use additional stock rather than water to thin. You do not want to dilute the great flavour. A recipe from "Healthy Eating" in the "Home Digest", Spring 2002.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil and butter in a large saucepan.
  2. Add onions and soften for 2-3 minutes.
  3. Add ginger and garlic and continue to saute.
  4. Add carrots and grated lemon peel and cook for an additional 2-3 minutes.
  5. Pour in stock and bring soup to a boil.
  6. Reduce heat and simmer for 20 minutes or until carrots are soft.
  7. Puree the soup in batches in a blender or food processor.
  8. Handle carefully- it will be hot.
  9. Return to the saucepan and stir in lemon juice.
  10. If soup is thicker than desired, add a small amount to thin.
  11. Serve and garnish with a thin slice of lemon or slivers of pink, pickled ginger.

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