Carrot Ginger Soup

  Lunch

This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer to use later.

Carrot Ginger Soup

Average Rating: 0

TOTAL TIME: Prep: 10 min. Cook: 20 min.
YIELD: 4 servings.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 3 teaspoons minced fresh gingerroot
  • 4 large carrots, peeled and chopped
  • 3 cups vegetable broth
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh lemon juice
  • Additional lemon zest, optional

Instructions

  • 1. In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest.
  • 2.
    Freeze option:
    Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts

: 80 calories, 4g fat (1g saturated fat), 0 cholesterol, 551mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 1g protein.
Diabetic Exchanges:
2 vegetable, 1 fat.

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