Carrot - Ginger Soup
1 photo of Carrot - Ginger Soup
By
Beverley Williams
@Beverley1991
12
I got this delicious recipe from my friend Barbara. I reduced the sodium and changed it a little.
We love this soup for lunch served with a nice salad and club sandwiches.
We love this soup for lunch served with a nice salad and club sandwiches.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6
Prep:
20 Min
Cook:
35 Min
Method:
Stove Top
Ingredients
-
2 lbcarrots, peeled and sliced 1/4 inch thick
-
1 mediumonion, chopped
-
2 Tbspunsalted butter
-
2 in.piecefresh ginger, peeled and grated
-
1/4 tspgarlic powder
-
1 tspsugar
-
to tastesalt & pepper
-
4 cvegetable broth
-
1 1/2 ccarrot juice
-
1/4 tspthyme, dried
-
1/2 tspbaking soda
-
1 Tbspcider vinegar
-
·sour cream
-
·chopped fresh chives
How to Make Carrot - Ginger Soup
- Melt butter in a large pot over medium heat.
- Add onion, ginger, garlic, and sugar. Cook stirring often until onion is tender but not browned about 5 to 7 minutes
- Increase heat to high and add carrots, vegetable broth, 3/4 cup carrot juice, thyme, and baking soda and bring to simmer.
- Reduce heat to medium-low and simmer, covered, until carrots are very tender about 25 minutes.
- Process soup in a blender until it is smooth.
- Place processed soup in a large clean pot.
- Stir in vinegar and remaining 3/4 cup carrot juice.
- Return to simmer over medium heat and season with salt and pepper to taste.
- Serve with a dollop of sour cream and a sprinkle of chopped chives if desired.
- Note: I usually serve this with seasoned croutons.
