This Carrot Ginger Soup is easy, delicious, and filling, especially if you use the almonds, which thicken and enrich the soup. It's based on a soup my grandmother once ordered and then made me taste to tell her what was in it. Almonds, I told her. No, she insisted. But almonds it was, and they added as much flavor and texture to that bowl as they do to this recipe.
- Scrub and chop carrots.
- Warm the oil in a large pot over medium-high heat. Add the onions, garlic, and ginger and cook, stirring, until the onions are soft, about 3 minutes.
- Add the broth and carrots and bring to a boil. Lower heat and simmer until the carrots are tender, about 25 minutes.
- Whirl almonds and soup in a blender or food processor until smooth, or blend with a hand-held blender in the pot.
- Stir in lemon juice and serve hot. Garnish with chopped herbs or freshly ground black pepper, if you like.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||1 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||7 g|