Ginger + Lime Carrot Soup

Ginger and lime carrot soupWhen I think of comfort food my mind tends to wander toward pastas and, well, cheese. I forget that soup is oh so comforting too. A big bowl of hot soup paired with thick socks and a new episode of your favorite show is winter night heaven!Lime + ginger carrot soupThis soup has a lot going on, but is still very easy and quick to make. Elsie makes this awesome carrot and ginger juice that is both surprising and interesting. It’s nice when your food surprises you (in a good way). The addition of fresh lime juice really puts this over the top for me. But, then again, I’m a citrus freak.How to make carrot soupGinger + Lime Carrot Soup, serves two to three.

1 lb. carrots, peeled and chopped
1 tablespoon olive oil
3 tablespoons minced ginger
2 cloves garlic, mined
1/2 small white onion, chopped (if you have a larer onion just use 1/3 of it instead)
2 cups vegetable broth (or chicken stock)
1 lime
salt + pepper
green onions, for garnish
greek yogurt or sour cream for garnish, optional

First peel and chop the carrots, set aside. Mince the ginger, mince the garlic and chop the onion. Heat the olive oil in a medium size pan over medium heat. Cook the ginger, garlic and onion until just softened (2 minutes). Add in the broth and carrots. Continue to cook over medium heat for about 30 minutes, until the carrots have softened.How to make carrot soup Puree the soup. I like to use an immersion blender, but you can also use a blender or food processor. Just be careful when pouring hot liquids.

Once pureed stir in the juice from half the lime. Cut the rest of the lime into wedges so you can squeeze just a little more on before eating. Taste and add salt and/or pepper if you feel it needs it.Carrot soup with ginger and limeTop the hot soup with greek yogurt (or sour cream) and green onions. A grilled cheese sandwich would be pretty good with this too. πŸ™‚ Enjoy! xo. Emma

Note: Omit the dairy topping if you are enjoying this as part of the Weekday Weekend Challenge.

Ginger + Lime Carrot Soup

Servings 3

Ingredients

  • 1 lb. carrots peeled and chopped
  • 1 tablespoon olive oil
  • 3 tablespoons minced ginger
  • 2 cloves garlic mined
  • 1/2 small white onion chopped (if you have a larer onion just use 1/3 of it instead)
  • 2 cups vegetable broth or chicken stock
  • 1 lime
  • salt + pepper
  • green onions for garnish
  • greek yogurt or sour cream for garnish optional

Instructions

  1. First peel and chop the carrots, set aside. Mince the ginger, mince the garlic and chop the onion. Heat the olive oil in a medium size pan over medium heat. Cook the ginger, garlic and onion until just softened (2 minutes). Add in the broth and carrots. Continue to cook over medium heat for about 30 minutes, until the carrots have softened.
  2. Puree the soup. I like to use an immersion blender, but you can also use a blender or food processor. Just be careful when pouring hot liquids.
  3. Once pureed stir in the juice from half the lime. Cut the rest of the lime into wedges so you can squeeze just a little more on before eating. Taste and add salt and/or pepper if you feel it needs it.

Credits // Author and Photography: Emma Chapman

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