Carrot Soup with Ginger and Lemon
Brighten up your table with this vibrant Carrot Soup with Ginger and Lemon, a refreshing and creamy bowl of comfort perfect for any season. Packed with the natural sweetness of carrots, the subtle zing of freshly grated ginger, and the citrusy burst of lemon juice and zest, this velvety soup offers a delightful balance of flavors. Sautéed onion and garlic contribute depth, while a swirl of optional heavy cream elevates its luxurious texture. Quick to prepare in just 45 minutes, this recipe is ideal for a cozy lunch or a light dinner, and it’s easy to adjust for vegan and dairy-free diets. Garnish with fresh parsley or cilantro for an elegant finish and serve with crusty bread for a meal that’s as nourishing as it is satisfying. Perfectly wholesome and irresistibly delicious, this carrot soup is a true celebration of fresh, feel-good ingredients!
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Recipe Information
Ingredients
- 800 grams carrots
- 2 tablespoons olive oil
- 1 medium onion
- 2 pieces garlic cloves
- 2 tablespoons fresh ginger
- 1 liter vegetable broth
- 1 large lemon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 100 milliliters heavy cream (optional)
- 2 tablespoons fresh parsley or cilantro (for garnish, optional)
Instructions
Wash and peel the carrots, then slice them into thin rounds for quicker cooking.
Peel and finely chop the onion and garlic. Peel and grate the fresh ginger.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Add the garlic and ginger to the pot, and cook for another 1-2 minutes until fragrant.
Add the sliced carrots to the pot and stir to combine with the aromatics. Cook for 3-4 minutes, stirring occasionally.
Pour in the vegetable broth, increase the heat to high, and bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer the soup for 20-25 minutes, or until the carrots are tender and easily pierced with a fork.
Remove the pot from heat and let it cool slightly. Use an immersion blender or a regular blender (in batches) to purée the soup until smooth.
Zest the lemon and squeeze out the juice. Stir both the zest and juice into the soup. Add the salt and black pepper, adjusting seasoning to taste.
If desired, stir in the heavy cream for an extra creamy texture.
Return the soup to low heat and warm through, but do not let it boil again if the cream was added.
Ladle the soup into bowls and garnish with fresh parsley or cilantro before serving.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 5320 mg | 231% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 64.4 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4820 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
