Carrot Ginger Soup with Lemon Garlic Kick




1/4 cup (1/2 stick) Butterginger

1 1/2 cups chopped Onion

1 tablespoon finely chopped peeled fresh Ginger

4 cloves minced Garlic

3 cups peeled and chopped Carrots (about 3 large carrots)

2 tomatoes, seeded, chopped (about 1 1/3 cups)

1 1/2 teaspoons grated lemon peel

3 cups chicken stock, vegetable stock, or canned low-salt brothcarrots


2 tablespoons fresh lemon juice


4 tablespoons sour cream or Greek yogurt14_25_39_484_rosemary_sprig_Medium_

Rosemary sprig or Parsley flourish for garnish



2013_0226AAIt is best to chop all vegetables before beginning so that the garlic and onion are not over-cooked. Garlic should only be sautéed until fragrant. Anything further will kill the flavouring.

Melt butter in heavy large pot over medium-high heat. Add chopped onion and sauté until transparent. Add ginger and garlic; sauté just 2 minutes.

Add chopped carrots, tomatoes and lemon peel and sauté for 1 minute.

Add the soup stock and bring the mixture to a boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.


Puree soup in a blender. If you enjoy texture, do not puree all the soup. But if you do this you will want to chop your carrots into smaller pieces.

Return soup to pot. Mix in lemon juice. Season with salt and pepper. Bring the soup to a simmer.


To serve, ladle into bowls. Top each with sour cream or yogurt and your garnish.


This pairs well with Salmon or Pork and serves as a great dipping for toasted pita bread.




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