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Per serving
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- 1
Soften the onion
Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the chopped onion and cook until soft and translucent, about 4 to 5 minutes.
- 2
Add garlic and ginger
Stir in the minced garlic and grated fresh ginger and cook about 1 minute more, just until fragrant.
- 3
Simmer the carrots
Add the peeled, chopped carrots, vegetable broth, lemon zest, salt, and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 10 to 12 minutes, until the carrots are very tender.
- 4
Blend until smooth
Puree the soup with an immersion blender right in the pot, or carefully in batches in a regular blender, until smooth. Leave it a touch rustic if you like more texture.
- 5
Finish with lemon
Stir in the fresh lemon juice, then taste and adjust the salt. Ladle into bowls and finish with a little extra lemon zest and a drizzle of good olive oil.
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Carrot Ginger Soup with Lemon
Created by: WholeFoodWendy
Ingredients
- 1 tbsp olive oil
- 1 onion
- 1 garlic cloves
- 3 tsp fresh ginger
- 4 carrots
- 3 cup vegetable broth
- 2 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp lemon juice
Instructions
- Soften the onionHeat the olive oil in a Dutch oven or heavy pot over medium heat. Add the chopped onion and cook until soft and translucent, about 4 to 5 minutes.
- Add garlic and gingerStir in the minced garlic and grated fresh ginger and cook about 1 minute more, just until fragrant.
- Simmer the carrotsAdd the peeled, chopped carrots, vegetable broth, lemon zest, salt, and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 10 to 12 minutes, until the carrots are very tender.
- Blend until smoothPuree the soup with an immersion blender right in the pot, or carefully in batches in a regular blender, until smooth. Leave it a touch rustic if you like more texture.
- Finish with lemonStir in the fresh lemon juice, then taste and adjust the salt. Ladle into bowls and finish with a little extra lemon zest and a drizzle of good olive oil.