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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
1 tablespoon butter |
1 tablespoon vegetable oil |
1 large onion, roughly chopped |
8 large carrots, peeled and chopped |
3 cups vegetable stock |
2 cloves garlic, minced |
1 1/2 tablespoons fresh ginger, grated |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons grated lemons, rind of |
pickled ginger (optional) |
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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