Dana Treat – Treat Yourself

Carrot Soup with Ginger and Lemon

Posted September 24, 2009

Carrot Soup with Ginger and Lemon
Adapted from Bon Appétit
4 First course servings

If you want a super smooth velvety soup, use a stand blender to purée it.  I like a little texture here so I just used an immersion blender.  If you want to eat this as more of a main course, or if you want to have leftovers, I would double this recipe.

2 tbsp. butter
1 medium onion, chopped
1 tbsp. finely chopped fresh ginger
1 large garlic clove, minced
1 1/4 pounds carrots, peeled, chopped
2 tomatoes, seeded and chopped
Zest of 1 large lemon, divided
3 cups (or more) vegetable stock
Juice of 1 lemon
4 tbsp. plain yogurt
Corn kernels from 1 ear of corn (optional)

Melt butter in heavy large pot over medium-high heat.  Add onion; sauté 4 minutes.  Add ginger and garlic; sauté 2 minutes.  Add chopped carrots, tomatoes and half the lemon peel; sauté 1 minute.  Add 3 cups of stock and bring to boil.  Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes.  Cool slightly.

Either use an immersion blender directly in soup pot or blend in small batches in a stand blender.  With soup in pot, stir in lemon juice and season with salt and pepper.  (Can be made 1 day ahead.  Cover and chill.)

Bring soup to simmer, thinning with more stock if necessary.  Ladle into bowls.  Top with plain yogurt, a sprinkle of reserved lemon zest, and corn if using.

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