Carrot and Ginger Soup
Serving size: 6
- 2 tablespoons unsalted butter
- 1½ pounds ½-inch dice carrot
- ½ cup ¼-inch dice sweet white onion
- 1½ teaspoons salt
- 2 tablespoons minced fresh ginger
- 1 teaspoon orange zest
- 2 cups chicken or vegetable broth
- 2¼ cups water
- Garnishes: choice of chopped fresh herbs, micro cilantro, crème fraîche or sliced green onion
- Melt butter in a saucepan over medium heat.
- Add carrots, onion and salt to saucepan and sauté vegetables, stirring occasionally, until they are softened but not browned, about 10 minutes.
- Add ginger, orange zest, broth and water to saucepan; bring to boil and reduce to simmer. Cook until carrots are tender, about 20 minutes.
- Remove saucepan from cooktop. Use an immersion blender to purée soup to desired consistency, or use a traditional blender and purée soup in batches. If you desire a thinner soup, add a little water or broth to the purée.
- Adjust seasoning and serve with garnish of choice.
Special note from the recipe creator, Elizabeth Lee:
“Healthy, delicious and velvety; this versatile carrot-ginger soup is perfect for any occasion. It can be served hot or cold and I must admit that I love it chilled, as it is so light and refreshing. The refreshing taste of the ginger and combined with the sweet carrot is sure to please any palate. This recipe is a staple in my kitchen. If serving chilled, refrigerate at least two hours before service. “
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