When 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!
This 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.
Ginger + 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)
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.
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.
Top the hot soup with greek yogurt (or sour cream) and green onions. A grilled cheese sandwich would be pretty good with this too. 🙂 Enjoy! xo. Emma
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- 1 lb. carrots (peeled and chopped)
- 1 tablespoon olive oil
- 3 tablespoons ginger (minced)
- 2 cloves garlic (mined)
- ½ 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.
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This soup is delicious. I’ve made it twice already, since I had all the ingredients and I love it!
We’re expecting 15cm of snow tonight (yay, Canada!), so this soup sounds like the perfect evening meal. I love carrot soups!
wow, this looks dee-lish!!
My boyfriend and I made this this past weekend! It was delicious. We didn’t garnish with sour cream/greek yogurt or scallions but it was great without them. I’d recommend to others to do the immersion blending in a taller, smaller pot – doesn’t work quite as well in a shallower, larger pot.
Mmmm, this looks yummy and creamy. Gingery soup sounds like the perfect remedy for my cold (I am so sick of chicken soup after eating only that for 4 days!)
This looks really good! xx
This soup is amazing! And super easy. I doubled it.
I’m a teacher – so being able to cook soups in a crook pot would be great. Do you have any of those? I just stumbled upon this site. I love carrot soup – so I’m trying this in my crook pot now – because I need to run errands. Hope it works!
I for SURE would love that option! I think I’d test out a lot more of your recipes if I had that!
Just made this. It is amazing!
Great, now I know what to make tomorrow 🙂
Soooo I saw this yesterday and it looked so fresh and comforting that I had to try it immediately! I made the soup for dinner last night and it was DELICIOUS! My boyfriend really enjoyed it too.
Just my kind of soup. Fabulous!
Looks so good! I’m definitely trying it this weekend.
Thanks for sharing vegetarian recipes!
I would never have thought to do ginger, lime, and carrot together but this sounds really good!
This sounds so interest! I never really cared for tomato soup, but now I’m thinking about carrot soup and wondering if I would like it! Thanks for the inspiration!
This looks delicious! Plus, I have some ginger that needs to be used! Which, by the way, do you find that the ginger stores better in the fridge or freezer? I always hear different things.
Can’t wait to try this. I love any kind of carrot soup. I always make spiced butternut squash soup with carrots and apples. Here’s the recipe: http://districtandmore.wordpress.com/2013/11/12/butternut-squash-and-apple-soup/
i love soup! this recipe is amazing and looks very easy, i can’t wait to try!
i would like to know how much of water do i need to make it, and how many people can i serve ?
thank you girls!
This looks so yummy, perfect for this weather! x