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Carrot Ginger Soup

April 19^th 2011

Contributed by:

Tamar Genger MA, RD

3 comments | Leave Comment

(1 review)

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Recipe

Carrot Ginger Soup

I make this with baby carrots and sometimes extra ginger, and it is really good hot or cold.

Times

Ready Time : 0 min

Servings

Ingredients

2 tbsp. vegetable oil
11/2 cups chopped onion
1 tbsp. finely chopped fresh ginger
11/2 tsp. minced garlic
11/2 medium carrots, peeled and diced (about 3 cups)
1 sweet potato, peeled and chopped
1/2 tsp. lemon zest
3 cups vegetable broth or water
2 tbsp. lemon juice

Directions

1 Heat oil in heavy large pot over medium-high heat.
2 Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, sweet potatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
3 Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
4 Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Garnish with tarragon or chives.

Special instructions

I make this with baby carrots and sometimes extra ginger, and it is really good hot or cold.

About Tamar Genger MA, RD

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

comments

3 Responses to Carrot Ginger Soup

says: Tamar

This is my recipe and I made it again recently, I really like the lemon juice in it, it helps if your guests don’t like the carrot flavor too much like mine.

Reply
says: breadandbutter

Is it 1 1/2 cups carrots, or 3?

Reply
says: Tamar Genger

3 cups, thanks I will fix it.

Reply

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Carrot Ginger Soup

April 19^th 2011, by Tamar Genger MA, RD

I make this with baby carrots and sometimes extra ginger, and it is really good hot or cold.

Ready Time: 0

Serving : 6

Ingredients

2 tbsp. vegetable oil
11/2 cups chopped onion
1 tbsp. finely chopped fresh ginger
11/2 tsp. minced garlic
11/2 medium carrots, peeled and diced (about 3 cups)
1 sweet potato, peeled and chopped
1/2 tsp. lemon zest
3 cups vegetable broth or water
2 tbsp. lemon juice

Directions

1 Heat oil in heavy large pot over medium-high heat. 2 Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, sweet potatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly. 3 Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) 4 Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Garnish with tarragon or chives.

Special instructions

I make this with baby carrots and sometimes extra ginger, and it is really good hot or cold.

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