Carrot Ginger Soup

Posted on February 1, 2013. Filed under: Dessert | Tags: , , , , , , |

I know what you are saying to yourself right now.  “WTF is she thinking?!  CARROTS?!?!”  I get it and I agree.  I was there.  I’m not what you’d call a carrot fan unless they end up nestled beneath a roast lamb where they suck up all the delicious meat juices.  I don’t even eat them when I get buffalo wings.  They do nothing for me…but then my mom told me about this soup and INSISTED that it was good.  Seriously.  “Even dad liked it”.

Well that changes things.

So now here I am making my second batch of carrot ginger soup and this time?  It’s vegetarian.  It’s vegan.  It’s paleo.  Also?  It’s really, really good.  It’s comforting, warm, rich, bright flavors and you can change it up a bit to however you are feeling when you make it.  Extra ginger?  Sure.  A dash of cayenne?  Do it.  Less lemon?  It’s your soup!

The recipe is based off this carrot soup with ginger and lemon.  The first time, I made it true to the recipe and this blog is based off a tweaked version.  Total honesty?  I think I preferred the first version due to the bolder lemon flavor but this is still great and can be paired with a salad or some toasted bread for dipping.


carrot ginger soup

1/4 cup olive oil
1 1/2 cups chopped onion
2 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
3 tomatoes, seeded, chopped
1 1/2 teaspoons grated lemon peel (I used just about a full lemon’s peel)
3 cups (or more) vegetable stock or broth
2 tablespoons fresh lemon juice

*Optional: a dash of cayenne


Heat the olive oil over medium in a large, heavy bottom pot.  Add the chopped onions and saute for 8-10 minutes, until translucent but don’t let them burn.  When chopping the garlic and ginger, make sure it’s relatively finely chopped.  When you blend the soup, little pieces may be missed and you may not enjoy chomping down on a big spicy chunk of ginger.  Add the ginger and garlic and saute for another 2-3 minutes.  Next, add the carrots, tomatoes and lemon peel and saute for one more minute (if you want to add cayenne or other seasoning, do it now!).  Add 3 cups of stock and bring to a boil.  Reduce to a simmer and partially cover the soup.


Simmer the soup for 20-25 minutes until the carrots are very tender.

Puree the soup in batches or use a hand blender to puree the soup until smooth.  If you use a blender, be careful not to fill it too much with the hot liquid and I suggest placing a kitchen towel over the top and holding it on when you start the blender.  That will prevent steam from expanding and blowing off the top, thus making a rather large orange disaster in your kitchen.  Add the lemon juice and season with salt and pepper.


If the soup is too thick as you are blending, add more stock.  I made this batch with 4 cups straight away and I think it is better to add as needed.  Also, add more as needed after you reheat it.  It did thicken up a bit after refrigeration.

Those of us who don’t treat our bodies like temples may be interested in topping the soup with a dollop of sour cream but I also am a big fan of a sprinkle of dill on top.  I also found this soup to go delightfully well with triscuits.  So for once, you can feel good about something I am posting here.  Enjoy this yummy, healthy, bright orange soup!



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