Carrot and Ginger Soup

Name: Carrot and Ginger Soup
Total time: 45 min
Yield: 4 serving(s)
Ingredients: ¼ cup butter; 1 large onion, minced; 1 tablespoon grated fresh ginger; 4 garlic cloves, minced; 3 cups peeled and chopped carrots; 1½ teaspoons lemon zest; 3 cups vegetable stock; salt to taste; 2 tablespoons minced chives; freshly ground black pepper to taste

Paola van der Hulst Website

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If you've ever had the carrot-ginger salad dressing served at many Japanese restaurants, you'll love this vegetarian soup. Sweet cooked carrots are brightened up with zesty ginger, chopped garlic and freshly grated lemon zest. To avoid having to puree the soup in batches, use an immersion blender placed directly in the pot to blend the vegetable mixture. Don't skip the chopped chives—they add savory flavor and texture contrast to the creamy soup. For a slightly more indulgent meal, serve the soup with crumbled feta or goat cheese, homemade croutons or toasted bread.

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Directions

Mealthy Tip

Don't be afraid to experiment with spices. Add a teaspoon of adobo sauce from canned chipotle chiles, a dash of Tabasco, or a squeeze of Sriracha. For a Mexican-inspired take, try substituting lime zest for the lemon, and add a teaspoon of ground cumin.

Nutrition Facts

Per Serving: 163 calories; 12g fat; 13.6g carbohydrates; 2g protein; 31mg cholesterol; 929mg sodium.

Full nutrition

Amount Per Serving
Calories 163		Calories from Fat 107
% Daily Value*
Total Fat 12g		18%
	Saturated Fat 7g	37%
	Trans Fat 0.5g
	Polyunsaturated Fat 0.6g
	Monounsaturated Fat 3.0g
Cholesterol 31mg		10%
Sodium 929mg		39%
Total Carbohydrate 13.6g		5%
	Dietary Fiber 3g	13%
	Sugars 5.3g
Protein 2g

Vitamin A 284%		Vitamin C 13%
Calcium 4%		Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Gluten-free Blender Appetizers Comfort Food Quick And Easy Carrots Root Vegetables Ginger Soups And Stews Immersion Blender No Meat

Reviews

4.5out of 5 Stars

(7 Reviews)

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What others are saying

Jen the Mighty says:

Love. It. I got daring and used some preserved lemon zest in addition to the regular lemon zest. Gave it a really nice zing!

Jessica Scott says:

I made this carrot and ginger soup because I was coming down with a cold and wanted something delicious, wholesome, and comforting to make me feel better. It most certainly helped, but aside from that, the flavors are phenomenal. The lemon and garlic added the right about of zest. I loved everything about this soup.

Chaz Norwood says:

Delicious carrot and ginger soup, but I did use chicken broth instead of vegetable broth. It’s great for spring, especially if you enjoy carrots.

Lisa Nadiv says:

it was fun making it

First Last says:

Hearty and satisfying with the right amount of heat. I made this because I wasn’t feeling well and I wanted to eat a comforting soup without the excessive sodium of canned soups. The soup turned out amazing! I added a pinch of nutmeg to the soup and finished it with a drizzle of olive oil. Yum! I will definitely make this soup again.

Ellen Pader says:

Marty Squires Surprenant says:

Great Flavors, the house smelled so yummy during the cooking process. I expected this recipe to yield more than it did, so I would double the recipe the next time I cook it.