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carrot ginger soup

Carrot Ginger Soup

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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Servings

6 Servings

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1½ cups chopped onion
  • 1 tablespoon finely chopped fresh ginger
  • 1 ½ teaspoon minced garlic
  • 1½ medium carrots peeled and diced (about 3 cups)
  • 1 sweet potato peeled and chopped
  • ½ teaspoon lemon zest
  • 3 cups vegetable broth or water
  • 2 tablespoons fresh lemon juice

Instructions

  • Heat oil in heavy large pot over medium-high heat.
  • Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, sweet potatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
  • Puree soup in batches in blender or with an immersion blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
  • Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. 
  • Garnish with toasted pumpkin seeds, if desired.