CARROT SOUP WITH GINGER AND LEMON
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
Categories Soup/Stew Blender Ginger Thanksgiving Lunch Lemon Carrot Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 Servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
- Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.
CARROT SOUP WITH GINGER AND LEMON
Make and share this Carrot Soup with Ginger and Lemon recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in heavy large pot over medium-high heat.
- Add onion; sauté 4 minutes.
- Add ginger and garlic; sauté 2 minutes.
- Add chopped carrots, tomatoes and lemon peel; saute 1 minute.
- Add 3 cups stock and bring to boil.
- Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes.
- Cool slightly.
- Puree soup in batches in blender.
- Return soup to pot.
- Mix in lemon juice.
- Season with salt and pepper.
- Bring soup to simmer, thinning with more stock, if desired.
- Ladle into bowls.
- Top each with sour cream and grated carrot.
ROCKIN CARROT, SWEET POTATO, AND GINGER SOUP
I made this soup up when my Dad was recovering from cancer. He couldn't chew very well but wanted taste. This is the perfect remedy for what ails ya.
Provided by LIANNASR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.
- Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.
- Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 15.7 g, Cholesterol 7.2 mg, Fat 3.2 g, Fiber 2.6 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 281.4 mg, Sugar 5.5 g
CARROT AND GINGER SOUP
A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.
Provided by RICHARDMADGIN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
- Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
- Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
- Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 33.8 g, Cholesterol 20.4 mg, Fat 12.8 g, Fiber 6.9 g, Protein 3.5 g, SaturatedFat 4.4 g, Sodium 171.7 mg, Sugar 10.2 g
CARROT SOUP WITH GINGER, TURMERIC AND LIME
Here is the antidote to cloying, overly sweet, one-dimensional, too-thick carrot soup: fresh carrots, bright spices and a squeeze of lime. The final sizzling of cumin and mustard seeds in coconut oil - the technique is known as tarka in Indian cuisine - adds an extra blast of flavor. Look for young carrots, long and slender, which are far fresher and tastier than the fat ones that come in jumbo bags. In warm weather, you can serve the soup chilled if you'd like.
Provided by David Tanis
Categories dinner, lunch, soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put a heavy-bottomed soup pot over medium-high heat and add 2 tablespoons coconut oil. When oil is hot, add onions and cook, stirring, for about 5 minutes, or until onions are lightly browned. Add ginger, garlic, turmeric, coriander and cayenne and cook for one minute more, or just until fragrant. Season generously with salt.
- Add carrots and 8 cups water. Raise the heat and bring to a brisk simmer, then put on the lid and turn heat to low. Cook until the carrots are tender, about 15 minutes. Remove from stove and let cool slightly. Purée in a blender in batches, then strain and return to soup pot. Thin with water if necessary; the soup should not be too thick. Set aside.
- While soup is cooking, simmer daikon in a few inches of salted water until tender, about 5 to 6 minutes. Drain and keep warm.
- Reheat the soup over medium heat, stirring occasionally. Meanwhile, heat remaining tablespoon of coconut oil in a small pan over medium-high heat. When hot, add mustard seeds, cumin seeds and serrano pepper. Cook for one minute, or until spices are fragrant and beginning to pop. Pour the entire contents of the pan into the soup and stir to combine. Taste for salt and adjust.
- Divide daikon pieces among 4 to 6 warmed bowls and ladle over a cup or so of soup. Garnish with cilantro leaves, if using, and give each bowl a squeeze of lime.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 8 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 633 milligrams, Sugar 11 grams, TransFat 0 grams
CREAMY CARROT, TOMATO, AND GINGER SOUP
Carrot-ginger soup and tomato bisque are lunchtime hall-of-famers on their own. Here, the best of both worlds is combined into this one creamy and comforting soup.
Provided by Lauryn Tyrell
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. In a 3-quart baking dish (such as a 9-by-13-inch), toss carrots, sweet potato, tomatoes, and ginger with cup oil. Season with salt and pepper. Roast until liquid has evaporated and vegetables have caramelized slightly, about 1 hour.
- In a medium saucepan, heat remaining 2 tablespoons oil over medium. Add onion and a pinch of salt and cook, stirring occasionally, until lightly golden, 6 to 7 minutes. Add roasted vegetables with any accumulated juices and 3 cups water. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
- Transfer to a blender and let stand until no longer steaming, about 5 minutes. Add butter and blend until completely smooth. (If too thick for your taste, you can add more water, a few tablespoons at a time, until desired consistency is reached.) Season to taste and serve with crusty bread, topped with more pepper and oil.
CREAM OF CARROT SOUP WITH GINGER AND ROSEMARY
I don't remember where I got this recipe from but it is one of my favorite "entertaining" soup recipes. When we have guests for dinner I always include a soup as a starter, and this one is always a hit with its delicate flavor and smooth consistency. My children always enjoyed this soup as well.
Provided by Brenda Z
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in heavy-bottomed soup pot. Coarsely chop vegetables. Add onions, carrots and celery to butter in pot. Saute on medium heat for 10 minutes, stirring often. Add potatoes, ginger, rosemary and parsley. Stir in stock. Cook, partially covered, until vegetables are tender (about 20 minutes). In batches, puree vegetables and stock in a blender and return to pot. Stir in cream, add salt and pepper to taste and reheat but do not boil.
SPICED CARROT AND SWEET POTATO SOUP WITH ALMOND AND GINGER MATZO
This is a passover favorite for my friends family. She has made it for me and it is delicious. I have never made it myself but obtained the recipe. Recipe #22742 posted separately
Provided by TishT
Categories Yam/Sweet Potato
Time P1DT45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine in heavy large pot over medium-high heat.
- Add carrots, onion and sweet potato.
- Saute until onion is translucent, about 8 minutes.
- Add 2 3/4 teaspoons cumin, paprika, cayenne and cinnamon; stir 1 minute.
- Add 8 cups broth and bring to boil.
- Reduce heat to medium-low, cover and simmer until carrots are very tender, about 30 minutes.
- Puree soup in small batches in blender until smooth.
- Return to same pot.
- Mix in remaining 1/2 teaspoon cumin.
- Thin soup with all or part of remaining 1 cup broth.
- Season soup to taste with salt and pepper.
- Refrigerate until cold; then cover and keep refrigerated at least 1 day and up to 3 days.
- Rewarm soup over medium heat and ladle into bowls; add matzo balls and sprinkle with cilantro.
CANNED CARROT AND GINGER SOUP
This recipe may make about 2 quarts. I double or triple it, depending on my carrot supply from my garden. It must be pressure canned. Do not process/ can with cream added. Add cream only when ready to serve. This recipe DOES NOT follow USDA canning rules. If this bothers you, do not continue reading. The concern is that the heat may not penetrate into the middle of the quart jars because the soup is thick. However, I (and many others) have canned it for years with no problem.
Provided by Spencer 2
Categories Low Protein
Time 1h
Yield 1/2 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large, stainless steel stockpot over medium heat. Add garlic, onions, celery, carrots and ginger. Saute for 10 minutes, stirring frequently. Add the stock to the vegetables and bring to a boil. Reduce heat to a lively simmer and cook until the carrots are tender, approximately 30-35 minutes.
- Remove from the heat. Add coriander, ground ginger and honey. Puree the soup in pot using an immersion blender or work in batches with a regular blender until smooth.
- Ladle the hot soup into sterilized 1 quart jars, leaving 1" headspace. Wipe rims to clean, place lid and ring on jar. Pressure can for 75 minutes at 10 pounds of pressure. After pressure drops, remove from canner. Check seals, label and store.
- When ready to serve, add 1/2 cup heavy cream to each quart of soup. Stir, heat and serve.
EASY ROASTED CARROT GINGER SOUP WITH GREEK YOGURT AND CROUTONS
I make variations of this soup whenever I don't feel like doing a whole lot of work. It's warm and satisfying on a cold day, and is pretty good for you, too! It's one of those recipes that's very easy to play around with - roast whatever extra veggies you have around the house, make up new garnishes... Another version I enjoy is using shrimp stock and putting a few sauteed shrimp in each bowl. The recipe could easily be doubled for a larger group of people, but I find that these measurements work very well for a dinner for 2. For a vegan version, simply substitute tofu sour cream for the greek yogurt.
Provided by CptShane
Categories Vegetable
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees.
- Dice the pepper and the carrots and halve the garlic cloves. Toss with olive oil, salt, and pepper, and spread on a baking sheet in a single layer.
- Roast the veggies for 40 minutes, or until they start to get brown and caramelize. Stir once or twice during roasting.
- Put grated ginger, stock, and a glug or two of soy sauce into the food processor. Add some hot sauce if you like it spicy.
- Put all the roasted veggies into the food processor and puree until smooth.
- At this point the soup will have cooled down a bit, so you can either pop it in the microwave or put it in a pot on the stove for a few minutes to warm it up.
- Serve with a dollop of greek yogurt on top and lots of crunchy croutons!
Nutrition Facts : Calories 413.4, Fat 28.7, SaturatedFat 4.1, Sodium 237.7, Carbohydrate 37.4, Fiber 7, Sugar 10.4, Protein 5
GINGER AND HONEY CARROT SOUP
Provided by Food Network
Yield Serves 6
Number Of Ingredients 9
Steps:
- Trim, peel, and cut the carrots into 1-inch lengths. Trim, peel, and chop the onion and garlic.
- In a heavy pot or Dutch oven, saute the onion in the butter and olive oil over medium heat, stirring, until translucent. Add the garlic and saute it for a few minutes, taking care not to let it brown.
- Add the water, carrots, ginger, and salt and cook until the carrots are very tender, about 45 minutes. Turn off the heat and let the soup cool.
- When the soup has cooled, puree it in batches in a food processor or blender. Return the puree to the pot and place it over medium-high heat. Bring the puree to a boil and reduce it to the desired thickness. Add the honey, stirring until dissolved. Taste, adjust the seasonings, if necessary, and serve immediately.
- To serve cold, remove the pan from the heat and let the soup cool completely. Cover the pot and refrigerate. When ready to serve, stir vigorously and ladle into chilled bowls, if desired
CARROT, CASHEW, AND GINGER SOUP
Make and share this Carrot, Cashew, and Ginger Soup recipe from Food.com.
Provided by Ames0325
Categories Vegetable
Time 50m
Yield 12 cups, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a medium soup pot over medium heat. Add cashews and stir constantly until golden brown and toasted. Use caution nuts burn very easily. Remove nuts and set aside.
- Add onion and cook over medium heat until translucent. Add ginger, garlic, salt, and spices. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft.
- Add carrots, turnips, and 4 cups of water. Bring to a rolling boil and cook until tender, about 10-15 minutes. Add cashews. Cook for 5-10 more minutes.
- Remove from heat. Add lemon juice. Use a immersion blender to puree the mixture until smooth. Add water as necessary to reach desired consistency.
Nutrition Facts : Calories 122, Fat 7.7, SaturatedFat 1.4, Sodium 478.1, Carbohydrate 12.5, Fiber 2.8, Sugar 4.7, Protein 2.6
CARROT AND GINGER SOUP
My 2 year old loved this soup. Can be frozen. Great way to go through some carrots. Light meal for a summer day and hot and warming for a cold day.
Provided by Tessa Morales
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In 4-quart saucepan, melt butter over medium heat.
- Add onions and sauté until translucent, about 5 minutes.
- Add gingerroot and cook 2 minutes longer.
- Add carrots and stock to onions; heat to boiling over high heat.
- Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
- (Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to blend carrot mixture, in batches, until smooth.
- Salt and pepper to taste.
- Heat soup over low heat until hot.
- Ladle into bowls and serve.
- Use the vegetable stock for vegetarians.
Nutrition Facts : Calories 163.1, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.6, Sodium 513.5, Carbohydrate 17.4, Fiber 2.9, Sugar 8.1, Protein 5.7
CARROT-GINGER SOUP WITH CHILE BUTTER AND ROASTED PEANUTS
Provided by Amelia Saltsman
Categories Ginger Potato Appetizer Vegetarian High Fiber Peanut Carrot Spring Butter Bon Appétit Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 12
Steps:
- For chile butter:
- Mix all ingredients in small bowl. Cover and chill. Bring to room temperature before using.
- For soup:
- Melt 2 tablespoons butter in large pot over medium-high heat. Add carrots, onion, potato, and ginger; sprinkle with salt and sauté until vegetables are slightly softened but not brown, stirring often, about 10 minutes. Add 5 cups broth; bring to boil. Reduce heat and simmer until vegetables are soft, about 20 minutes. Cool slightly, then puree in batches in blender until smooth. Return soup to same pot; if desired, add more broth by 1/4 cupfuls to thin soup. Bring to simmer. Season with salt and black pepper.
- Ladle soup into bowls. Top with small spoonful of chile butter; sprinkle with nuts.
WEIGHT WATCHERS (WW) ZERO POINT CARROT AND GINGER SOUP
This came from a leaflet in a Weight Watchers meeting. I have replicated it as the original recipe but i found for my tastes I liked a little more ginger and a little less water to make it thicker. It freezes well and is ideal for when the munchies strike. I think this would also be nice if the ginger was replaced with cumin or chili and the stock with coconut milk (although this would add a points value)
Provided by PinkCherryBlossom
Categories Vegan
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the onion and ginger in a pan with 6 tbsp of the stock.
- When the onion has softened slightly add the carrots and stock.
- Simmer for 20 minutes.
- Liquidise the soup and season if desired.
- Place the soup back in the pan and add the mini pasta shapes.
- Simmer for a further 5 minutes.
CARROT AND GINGER SOUP
Steps:
- Trim and peel the carrots and slice them thinly. In a stockpot, heat the 1/4 cup of oil over medium heat. Add the garlic, minced ginger, green onions, and pepper flakes and saute, stirring frequently, just until glossy and fragrant but not yet browned, 1 to 2 minutes. Add the carrots, salt, pepper, turmeric, and 1 tablespoon of honey. Saute for 2 minutes, stirring constantly. Add the broth and bring to a boil. Reduce the heat to maintain a gentle simmer and stir in the cream. Cook until the carrots are tender, about 40 minutes. Add the butter and, with an immersion blender, puree the soup in the pot; or, if you don't have an immersion blender, transfer the soup to a blender and puree in batches with the butter, taking care not to overfill the blender and carefully following manufacturer's instructions to avoid splattering of the hot liquid. Pour the soup through a fine-meshed strainer into a large, clean bowl. Rinse out and dry the pot and return the soup to it. If the soup seems too thick, stir in some more broth to achieve the desired creamy but fluid consistency. Taste and adjust the seasoning, if necessary, with more salt, white pepper, and honey. Cover the pot and keep the soup warm over very low heat. In a heavy pot or skillet, pour in enough peanut oil or vegetable oil for a depth of about 2 inches. Over high heat, heat the oil to 300 degrees F. on a deep-frying thermometer. Meanwhile, spread the ginger julienne on paper towels and pat with more paper towels to remove excess moisture. Carefully scatter the ginger julienne into the hot oil and fry until it is golden brown and crispy, about 30 seconds. Immediately remove the ginger with a wire skimmer or slotted spoon and transfer to a paper towel-lined plate to drain. To serve, ladle the soup into heated bowls. Garnish with fried ginger strips and serve immediately.
SPICY CARROT AND GINGER SOUP WITH HARISSA
Steps:
- Heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering. Add leeks, onions, garlic, and ginger, and cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes. Add cumin, coriander, and harissa paste and cook, stirring constantly, until fragrant, about 1 minute. Add carrots and stir to coat in spice mixture. Add broth (see note above), season with a pinch of salt, bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until carrots are completely tender, about 20 minutes. 2 Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat until shimmering. Add pine nuts, reduce heat to low, and cook, tossing and stirring constantly, until fragrant and nutty brown, about 10 minute. Transfer to a bowl. Let cool for a few moments, then stir in parsley, lemon zest, and a pinch of salt. 3 When carrots are tender, transfer half of soup to a blender. Start blender on lowest speed and slowly increase speed to high. With blender running, slowly drizzle in remaining 2 tablespoons extra-virgin olive oil. Transfer soup to a clean pot, pressing it through a fine mesh strainer or chinois if desired. Repeat with remaining soup and 2 more tablespoons olive oil. When all the soup is puréed, season to taste with salt and whisk in lemon juice. 4 Serve soup immediately, topped with pine nut and parsley mixture.
EASY CREAMY CARROT SOUP -- GINGER INFUSED AND HEALTHY
This recipe is sooo easy to make, has a very nice gingery taste and on top of that it's also good for you. I hope youll enjoy this as much as we do! :)
Provided by Lalaloula
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a big pot combine carrots, vegetable broth and ginger. Bring to a boil and cook until carrots are tender (about 20 minutes). Remove the ginger piece and puree the soup using your hand-held blender.
- Add cream cheese to the soup and stir until melted. Season with cayenne pepper and salt and pepper to taste.
- Serve, sprinkle with apple pieces, if using and enjoy! :).
Nutrition Facts : Calories 137.1, Fat 8.9, SaturatedFat 4.9, Cholesterol 27.6, Sodium 166.7, Carbohydrate 13, Fiber 3.5, Sugar 6.7, Protein 2.6
PARSNIP, CARROT AND GINGER SOUP
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot, heat the olive oil and add the onions to the warm oil. Saute the onions until them are soft and translucent. Add the ginger and stir a minute and add the parsnips and carrots. Mix well. Add the stock. Bring to a boil and then allow it to simmer until the vegetables are soft, about 1 hour. Puree the vegetables with the stock adding more if necessary to attain desired consistency. When all the vegetables have been pureed add the thyme and nutmeg to the mixture. Thin the soup with cream or stock as necessary. Reheat to allow flavors to meld. Season with salt and freshly ground black pepper. Place the sour cream or creme fraiche in a squeeze bottle and finish the soup with a squiggle of cream and a sprig of fresh thyme.
DETOX CARROT, ORANGE AND GINGER SOUP
Make and share this Detox Carrot, Orange and Ginger Soup recipe from Food.com.
Provided by chefnicole
Categories Oranges
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- in a medium pot, fry onion, garlic, and ginger in a dash of olive oil until clear.
- add carrots and sweat for 8-10 minutes.
- add stock and bring to a boil.
- simmer until carrots become cooked and tender.
- add in some orange zest and squeeze in all of the juices.
- blend in blender until smooth.
- serve hot or cold.
- enjoy!
- For vegan, use vegetable broth!
Nutrition Facts : Calories 160.8, Fat 1.3, SaturatedFat 0.3, Sodium 486.9, Carbohydrate 34.4, Fiber 8.2, Sugar 21.4, Protein 5.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #soups-stews #vegetables #american #summer #winter #stove-top #dietary #spicy #low-cholesterol #seasonal #low-calorie #low-carb #inexpensive #healthy-2 #low-in-something #carrots #taste-mood #equipment #number-of-servings
You'll also love