Carrot Soup With Ginger And Lemon Recipes

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HONEY GINGER CARROTS



Honey Ginger Carrots image

Carrots sweetened with honey and lemon, with a hint of ginger.

Provided by Linda

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 6

Number Of Ingredients 5

1 pound carrots, sliced
¼ cup butter
2 ½ tablespoons honey
1 pinch ground ginger
1 tablespoon lemon juice, or to taste

Steps:

  • Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
  • In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 13.8 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 98.8 mg, Sugar 9.9 g

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

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.

Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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

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.

Nutrition Facts : Calories 226.3 calories, Carbohydrate 14.2 g, Cholesterol 57.8 mg, Fat 8.6 g, Fiber 2.8 g, Protein 22.3 g, SaturatedFat 1.9 g, Sodium 721.5 mg, Sugar 4.3 g

CARROT & GINGER SOUP



Carrot & ginger soup image

Low-fat and warming, this bean and vegetable soup makes a healthy lunch or dinner - for even more nutrients, top with sliced almonds

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 45m

Number Of Ingredients 10

1 tbsp rapeseed oil
1 large onion, chopped
2 tbsp coarsely grated ginger
2 garlic cloves, sliced
½ tsp ground nutmeg
850ml vegetable stock
500g carrot (preferably organic), sliced
400g can cannellini beans (no need to drain)
4 tbsp almonds in their skins, cut into slivers
sprinkle of nutmeg

Steps:

  • Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.
  • Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.
  • Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.

Nutrition Facts : Calories 293 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

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.

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.

LEMONGRASS-GINGER-CARROT SOUP



Lemongrass-Ginger-Carrot Soup image

This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers. We love them because they're a simple and delicious food. Combine them with a hefty dose of gelatin-rich bone broth, a touch of lemongrass and ginger, and you're left with a bowl of soup that beats any sugar-laden cold-pressed juice on the market.

Provided by Katherine & Ryan Harvey

Categories     Soup/Stew     Winter     Chicken     Carrot     Kid-Friendly     HarperCollins

Yield 4-6 servings

Number Of Ingredients 7

2 tablespoons ghee or olive oil
1 1/2 cups diced onion
1 1/2 pounds thinly sliced carrots
2 tablespoons peeled and minced fresh ginger
One 2-inch-long piece lemongrass, pounded
4 cups Chicken Bone Broth
Sea salt

Steps:

  • In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.
  • Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.
  • Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.
  • Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately.
  • Do Ahead:
  • You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.

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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Top Asked Questions

How do you make ginger and carrot soup?
Heat the oil in small saucepan over a medium heat. Add the onion and cook for 2–3 minutes. Add the garlic, ginger and carrots and cook for 5 minutes, stirring occasionally. Add the stock and season with pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the carrots are soft.
How do you make ginger and lemongrass soup?
Steps to Make It. Pour 2 tablespoons oil into the bottom of a large soup pot. Add onion, garlic, galangal or ginger, lemongrass and fresh chili (or chili sauce). Stir-fry until fragrant, about 1 minute. Add the broth and rice. Bring to a boil. Add the carrots plus the spices (cumin, cardamom, nutmeg).
How to make leek soup with carrots and Leek?
Preparation. In a soup pot over medium heat, pour in oil, then add leek and sauté until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, turmeric and cayenne, and cook until garlic is fragrant, about 1 minute. Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth, thyme, if using,...
How do you make soup with roasted carrots?
Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula. Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer.

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