Ginger Carrot Soup Recipe




  • 1⁄16-1⁄8cup cup butter
  • 1 1⁄2cups chopped onions
  • 1tablespoon finely chopped, peeled fresh ginger
  • 1 1⁄2teaspoons minced garlic
  • 1 1⁄4lbs medium carrots, peeled,chopped (about 3 cups)
  • 2tomatoes, seeded,chopped (about 1 1/3 cups)
  • 1 1⁄2teaspoons grated lemons, rind of
  • 3cups vegetable stock
  • 2tablespoons fresh lemon juice
  • 4tablespoons sour cream
  • 1small carrot, peeled,grated



  1. Melt butter in heavy large pot over medium-high heat.
  2. Add onion; sauté 4 minutes.
  3. Add ginger and garlic; sauté 2 minutes.
  4. Add chopped carrots, tomatoes and lemon peel; saute 1 minute.
  5. Add 3 cups stock and bring to boil.
  6. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes.
  7. Cool slightly.
  8. Puree soup in batches in blender.
  9. Return soup to pot.
  10. Mix in lemon juice.
  11. Season with salt and pepper.
  12. Bring soup to simmer, thinning with more stock, if desired.
  13. Ladle into bowls.
  14. Top each with sour cream and grated carrot.

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