Gingered Carrot Soup – Healthy & Delicious!

Gingered Carrot Soup is healthy and savory with a nice kick of ginger!

Gingered Carrot Soup

Not Just for Foodies!

I love our our excursions to the local farmer’s market because I end up discovering delightful finds like these heirloom carrots.

Initially I roasted a batch of carrots with fresh thyme to serve as a side dish for one meal. Yet I still had plenty of carrots left to create something else. I started researching various options and finally landed on this recipe.

I realize that Gingered Carrot Soup sounds like a recipe only a die hard “foodie” would enjoy. But I am here to tell you that this soup has a wider appeal. You see, it has been “Mikey tested” and approved! My hubby, who is typically more of a traditional comfort food man, said that Gingered Carrot soup did not sound good. However, once he tasted it, he remarked “hey it’s pretty good.” He likes it, hey Mikey! For those of you that are unfamiliar with this phrase, check out this link to the iconic Life cereal commercial

In addition to surprising you by how good it tastes, this soup is actually good for you as well. Check out the many health benefits of carrots to learn more.

Gingered Carrot Soup

Gingered Carrot Soup is a delicious and healthy soup with the savory of tomatoes, onion, lemon and a nice little kick from fresh ginger.

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Course: Soup

Keyword: carrots, ginger, healhty recipe

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Cool time: 5 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 4 servings

Ingredients

• 3 tbsp. butter
• 1 1/2 c. chopped onion preferable sweet onion
• 1 tbsp. peeled and finely chopped fresh ginger
• 1 tsp. minced garlic
• 1 1/4 lbs. peeled chopped carrots I thoroughly scrubbed vs. peeling to retain more nutrients.
• 1 14.5 oz. can chopped diced tomatoes undrained
• 1 1/2 tsp. grated lemon peel
• 6 c. low salt chicken broth if using bouillon to make your own, use 5 tsp. bouillon & 6 c. water
• 1-3 tsp. fresh lemon juice taste after adding each tsp. to decide how much you prefer
• kosher salt and freshly ground black pepper to taste
• 4 tbsp sour cream for garnish
• 1 small carrot grated for garnish
• snipped fresh chives for garnish

Instructions

• Melt butter in heavy large pot over medium-high heat. Add onion, saute for 4 minutes. Add ginger and garlic and saute 2 minutes. Add chopped carrots, tomatoes and lemon peel. Add 4 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender 40-50 minutes.
• Let soup cool for about 5 minutes, Puree soup in batches in blender.
• Return soup to pot and stir in lemon juice and season to taste with salt and pepper.
• Bring soup to simmer, thinning with the additional 2 cups of broth, to reach desired consistency (I prefer a lighter pureed soup, so I used all 6 cups.)
• Ladle soup into bowls and top each with sour cream, grated carrot and snipped chives. Note – to drizzle sour cream, spoon into corner of small plastic ziplock bag and seal. Snip small piece off corner and squeeze sour cream through opening onto soup.