Relaxing ginger , refreshing lemon and carrot balance unite in unique summer taste. Lemon unexpectedly turns the perception of this autumn soup in a summer meal.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 6
- Difficulty Level Easy
Ingredients
- 2 pcs. potatoes (autumn replace them with parsnips )
- garlic 625 g carrots cut into strips
- 2 tablespoons olive oil
- 2 large heads chopped onion
- 2.5 cm . peeled and finely chopped fresh ginger root
- 3 cloves
- Rind and juice of 1 lemon
- 1.8 l. vegetable broth
- Salt and pepper to taste
Nutrition Info
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1 serving 230 calories
Instructions
- Stew onion and olive oil over medium high heat. Add the ginger and garlic. Add carrots, parsnip and grated lemon zest — continue to cook for 2 more minutes.
- Pour in the vegetable broth. After bringing to boil, low down the heat and simmer for 20 minutes until the carrots soften.
- Blend the soup with a blender. Return to the pan. Add the lemon juice, salt and pepper to taste. Serve soup with half a tablespoon of cream and sprinkle with parsley if desired.
- Servings : 6
- Ready in : 120 Minutes
- Course : Main courses
- Recipe Type : Appetizers, Soups
- Ingredient : Carrots, Garlic, Ginger root, Ground black pepper, Lemon, Olive oil, Onion, Parsnips, Potatoes, Salt, Vegetable broth
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