|Nutritional Guidelines (per serving)|
|Servings: Makes 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 7g||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 1 1/2 pounds carrots
- 1 tablespoon butter (or olive oil)
- 1 large yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated, or 1 teaspoon ground ginger)
- 4 cups chicken broth (or vegetable broth)
- Optional: 3 tablespoons slivered almonds
- 1 tablespoon lemon juice
- Garnish: herbs (chopped)
- Garnish: freshly ground black pepper
Gather the ingredients.
Scrub and chop carrots.
Warm the butter or 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. (Be careful not to fill your blender all the way to the top, otherwise the mixture will splatter out and burn you. Only fill the blender 1/2 to 2/3 of the way full.)
Stir in lemon juice and serve hot.
Garnish with chopped herbs or freshly ground black pepper, if you like.