Carrot Soup With Ginger And Lemon Recipes

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GINGER CARROT SOUP



Ginger Carrot Soup image

Puree this creamy recipe for Ginger Carrot Soup from Food Network with cream and freshly grated ginger.

Provided by Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 9

2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs, for garnish

Steps:

  • In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
  • Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
  • Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

LEMON GINGER CHICKEN NOODLE SOUP



Lemon Ginger Chicken Noodle Soup image

Traditional chicken noodle soup is refreshed with lemon juice, ginger and herbs for flavor the whole family will enjoy.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 40m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
4 carrots, sliced
3 stalks celery, sliced
1 medium onion, chopped
1 tablespoon minced fresh ginger root
2 cloves garlic, minced
1 (32 ounce) carton College Inn® Chicken Broth
3 cups shredded cooked chicken
1 cup dry egg noodles
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
½ cup frozen peas
Salt and pepper, to taste
Calories226.3 calories
Carbohydrate14.2 g
Cholesterol57.8 mg
Fat8.6 g
Fiber2.8 g
Protein22.3 g
SaturatedFat1.9 g
Sodium721.5 mg
Sugar4.3 g

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Add carrots, celery, onion, ginger and garlic; cook 5 minutes or until onions are softened, stirring constantly.
  • Add broth and chicken; bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Add noodles. Cover and simmer 10 to 12 minutes or until noodles are tender. Stir in lemon juice, parsley and peas, if desired. Season to taste with salt and pepper.

CARROT GINGER SOUP



Carrot Ginger Soup image

This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold.

Provided by Emily Ott

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12

¾ stick unsalted butter
1 large yellow onion, chopped
½ cup chopped fresh ginger
5 cloves garlic, minced
7 cups low-sodium chicken broth
1 ½ pounds carrots, peeled and cut into 1/2-inch pieces
1 cup dry white wine
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper, or more to taste
⅛ teaspoon curry powder
1 tablespoon snipped fresh chives, or to taste
Calories227.9 calories
Carbohydrate18.1 g
Cholesterol35.2 mg
Fat12.4 g
Fiber3.9 g
Protein5.6 g
SaturatedFat7.8 g
Sodium603.7 mg
Sugar8.1 g

Steps:

  • Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
  • Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

CARROT GINGER SOUP



Carrot Ginger Soup image

This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
3 teaspoons minced fresh gingerroot
4 large carrots, peeled and chopped
3 cups vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon juice
Additional lemon zest, optional
Calories 80 calories
Fat4g fat (1g saturated fat)
Cholesterol0 cholesterol
Sodium551mg sodium
Carbohydrate11g carbohydrate (5g sugars
Fiber2g fiber)
Protein1g protein. Diabetic Exchanges

Steps:

  • In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

CARROT SOUP WITH GINGER AND LEMON



Carrot Soup with Ginger and Lemon image

This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.

Categories     Soup/Stew     Blender     Ginger     Thanksgiving     Lunch     Lemon     Carrot     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 Servings

Number Of Ingredients 11

1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth
2 tablespoons fresh lemon juice
4 tablespoons sour cream
1 small carrot, peeled, grated

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
  • Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
  • Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.

CARROT SOUP WITH GINGER AND LEMON



Carrot Soup with Ginger and Lemon image

Make and share this Carrot Soup with Ginger and Lemon recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/16-1/8 cup cup butter
1 1/2 cups chopped onions
1 tablespoon finely chopped, peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 lbs medium carrots, peeled,chopped (about 3 cups)
2 tomatoes, seeded,chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemons, rind of
3 cups vegetable stock
2 tablespoons fresh lemon juice
4 tablespoons sour cream
1 small carrot, peeled,grated

Steps:

  • Melt butter in heavy large pot over medium-high heat.
  • Add onion; sauté 4 minutes.
  • Add ginger and garlic; sauté 2 minutes.
  • Add chopped carrots, tomatoes and lemon peel; saute 1 minute.
  • Add 3 cups stock and bring to boil.
  • Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes.
  • Cool slightly.
  • Puree soup in batches in blender.
  • Return soup to pot.
  • Mix in lemon juice.
  • Season with salt and pepper.
  • Bring soup to simmer, thinning with more stock, if desired.
  • Ladle into bowls.
  • Top each with sour cream and grated carrot.

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