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Nutrition Facts

Serving Size 1 (302g)

Recipe makes 4 servings

The following items or measurements are not included below:

vegetable stock

Calories 154
Calories from Fat 52 (33%)
Amount Per Serving %DV
Total Fat 5.8g 8%
Saturated Fat 3.4g 17%
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 12mg 4%
Sodium 138mg 5%
Potassium 766mg 21%
Total Carbohydrate 25.2g 8%
Dietary Fiber 6.1g 24%
Sugars 11.5g
Protein 3.1g 6%

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RecipeZaar Feast

Herban Palate

Christmas 2007

Meg Sweetland Baker

Carrot Soup with Ginger and Lemon

Recipe #15283 | 45 min | 15 min prep | add private note
(12) RATE IT NOW Print Recipe
Mirj

By: Mirj
Dec 5, 2001

I have had this soup described as "beautiful" by a guest at my table.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Melt butter in heavy large pot over medium-high heat.
  2. 2
    Add onion; sauté 4 minutes.
  3. 3
    Add ginger and garlic; sauté 2 minutes.
  4. 4
    Add chopped carrots, tomatoes and lemon peel; saute 1 minute.
  5. 5
    Add 3 cups stock and bring to boil.
  6. 6
    Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes.
  7. 7
    Cool slightly.
  8. 8
    Puree soup in batches in blender.
  9. 9
    Return soup to pot.
  10. 10
    Mix in lemon juice.
  11. 11
    Season with salt and pepper.
  12. 12
    Bring soup to simmer, thinning with more stock, if desired.
  13. 13
    Ladle into bowls.
  14. 14
    Top each with sour cream and grated carrot.

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Featured Reviews for This Recipe

From: Muddycat

On Nov 18, 2009

I made this WONDERFUL soup several weeks ago, and frozen the leftovers. It's sublime. While preparing the soup I found two parsnips hiding in the crisper of the fridge so I grated and added them to the mix. I think they might have given the soup a "rounder" flavour. Will consider having this again at Christmas time at the family buffet.

0 people found this review helpful

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    • From: Chef #1120230

    On Jan 10, 2009

    Delicious soup! A brighter flavor than other carrot soups I've tried. The lemon and tomato add awesome layers to the flavor.

    0 people found this review helpful

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    • From: Karin...

    On Apr 3, 2002

    This soup was EXCELLENT!! I've been curious for a long time now wondering what Carrot Soup tasted like, and now I know! I'll most definately be making this again...and again! It really is yummy!! I made some very nice dinner rolls to have with it! My husband and I both had a second helping each!!

    4 people found this review helpful

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    • From: Miraklegirl

    On Mar 5, 2003

    This soup is delicious! I love the combination of lemon, carrot, and ginger. I used chicken stock instead of vegetable and it turned out great. Served with a green salad and shepherd's pie. Another great recipe Mirj, thanks.

    3 people found this review helpful

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    • Read all 13 reviews

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