Carrot Soup With Ginger Lemon and Garlic
1 1/4 lb (600g) of medium carrots, peeled and chopped (about 3 cups)
3 cups (or more) of chicken or vegetable stock
2 tomatoes, seeded and chopped (about 1 1/3 cups)
1 1/2 cups of chopped onion (1 cup = 240 ml)
1/4 cup (1/2 stick) of butter = 50-60 grams
4 tbsp of sour cream
2 tbsp of fresh lemon juice
1 tbsp of finely chopped peeled fresh ginger
*Peel with a teaspoon or use 1/8 tsp of ground ginger.
1 1/2 tsp of minced garlic
1 1/2 tsp of grated lemon peel
1 small carrot, peeled and grated for garnish
Melt the butter in a heavy bottomed pot over medium-high heat, add the onion and sauté for around four minutes.
Turn down the heat a little, add the ginger and garlic and sauté for a further two minutes.
Add the chopped carrots, tomatoes and lemon peel and sauté for one minute more.
Add three cups of stock, bring to a boil and then reduce the heat.
Cover partially and simmer until the carrots are very tender, about twenty minutes.
Allow to cool slightly.
Purée the soup in batches in a blender or use a masher if you have no choice, and then return the soup to the pot.
Mix in the lemon juice and season with salt and pepper.
Bring the soup to a simmer, thinning with more stock, or simmering with the lid off to thicken.
Ladle the soup into bowls and top each one with sour cream and grated carrot.
Serving suggestion, serve with crusty bread rolls.
And Carrots Are Super Healthy Too
According to the USDA (United States Department of Agriculture), one medium carrot or ½ cup of chopped carrots is considered a serving size.
One serving size of carrots provides 25 calories, 6 grams of carbohydrate, 3 grams of sugars and 1 gram of protein.
Want Some Really Great Information About Carrots?
There is a ton of information here about the benefits of carrots and also how you can easily make them a part of your everyday diet.
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