Healthy and delicious, this soup recipe is perfect for any time of year - especially Spring! It's a great gluten free or vegetarian addition (if made with veggie stock) to your Easter menu. Add curry powder or Orange juice for a flavor twist.
Carrot Ginger Soup Recipe
4 tablespoons butter
drizzle of olive oil
1 cup chopped onion
¼ cup finely chopped ginger root
4 cloves garlic, peeled and minced
7 cups chicken stock or vegetable stock
1 ½ pounds carrots, peeled and sliced
squeeze of lemon juice
salt and pepper to taste
Melt butter in a large stockpot over medium heat; add drizzle of oil. Sauté onion, ginger and garlic until soft, 10-15 minutes. Add stock and carrots, simmer uncovered for 45 minutes until carrots are tender. Remove from heat and puree in batches in blender (or use a stick blender) until smooth. Add more liquid as needed. Return soup to the pot, season with salt and pepper and squeeze of lemon. This soup is delicious hot or cold.
6 servings
