Carrot Ginger Soup

Name: Carrot Ginger Soup
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 1 garlic clove, minced; 3 teaspoons minced fresh gingerroot; 4 large carrot, peeled and chopped; 3 cups vegetable broth; 2 teaspoons grated lemon zest; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons fresh lemon juice

10 ingredients

2 steps

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
3 teaspoons minced fresh gingerroot
4 large carrot, peeled and chopped
3 cups vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon juice

Directions

1

In a Dutch oven or stock pot, heat oil over medium heat. Add onion; cook and stir until tender,4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender until desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest.
2

Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary.