[recipe] Carrot Soup with Ginger and Lemon

[Guest guest]

I was perusing the website Gene posted a few days ago and came across

this recipe. I love carrot soup, so I thought I’d give this one a try.

It was yummy! The lemon gave it a great tang and was a nice variation

with the ginger. I sprinkled some toasted chow mein noodles into the

2nd bowl I had, which was a nice flavour combination as well. My

roommate sprinkled hers with grated parmesan cheese and said it was a

good addition as well.

 

 

 

This was quick and easy to prepare. Here’s the recipe, in case anyone

doesn’t want to go back to the website to look for it:

 

 

 

Carrot Soup with Ginger and Lemon

 

 

 

3 cups vegetable stock (or prepared instant vegetable stock)

 

2 Tbs organic canola oil or high monounsaturate safflower oil (I used

olive oil)

 

1 medium onion, chopped (1-1/2 cups)

 

1 tablespoon minced peeled fresh ginger (I added more, because mine

didn’t seem very intense)

 

2 teaspoons minced garlic

 

3 cups diced carrots

 

2 medium tomatoes, seeded, chopped (I used 2/3 of a can of diced

tomatoes that I had left over from something else)

 

1-1/2 teaspoons grated lemon peel

 

2 tablespoons fresh lemon juice or to taste (I used the juice from half

a lemon)

 

Salt and pepper to taste

 

 

 

Bring vegetable stock to a boil in a large saucepot.

 

 

 

Meanwhile, heat oil in a heavy skillet over medium heat. Add onion and

saute 4 minutes. Add ginger and garlic, saute 2 minutes longer. Add

carrots, tomatoes and lemon peel and saute for an additional 2 minutes.

 

 

 

Add vegetable mixture to the boiling stock. Reduce heat, cover and

simmer until carrots are very tender, about 20 to 30 minutes.

 

 

 

Puree soup in two batches in a blender. Return soup to pot. (Or use an

immersion blender.) Mix in lemon juice to taste. Season with salt and

pepper.

 

 

 

 

 

 

 

 

 

 

 

_____

 

--

Sherri

 

Evolution is a harsh mistress.

 

_____

 

 

 

 

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