Momma's turn for the special plate! On Mother's Day evening, the four of us enjoyed a delicious bowl of Carrot Soup and thick slices of homemade sourdough bread spread with a little love. What a tasty treat! And to minimize my time in the kitchen on my special day, I prepared this soup the day before the celebration. For those of you with farmer's markets stocked, this soup is the perfect place to savor your locally grown carrots, onions, and tomatoes. Enjoy the taste of summer!
Carrot Soup Ingredients
- 1/4 cup olive oil
- 1/4 cup butter or coconut oil
- 3 medium sized onions chopped (you could also use leeks)
- 2-1/2 teaspoons chopped garlic
- 1-1/2 tablespoons grated ginger
- zest of one lemon (about 3 teaspoons)
- 7 cups or so chopped carrots
- 1-1/2 to 2 cups chopped tomatoes
- about 6 cups chicken/vegetable stock or water* (should cover carrots)
- juice of 1/2 lemon (2 to 3 tablespoons)
- salt and pepper to taste
- additional stock or water
Carrot Soup Directions
Note: While using stock makes this a more nutrient rich soup, some say it detracts from the fresh flavor of the carrots. You could also try adding a potato or two to the soup which will give the soup a thicker, creamier texture. One variation suggests adding 2 to 4 teaspoons curry powder, eliminating the lemon juice and reducing the lemon zest to a 1 teaspoon.
In large pot, melt butter (or coconut oil) with olive oil. Saute chopped onions until soft. Add chopped carrots and tomatoes. Stir well to cover vegetables entirely with oil/butter. Cover and allow vegetables to gently ‘sweat' on low heat for about 10 minutes. If your vegetables start to brown or sizzle, turn down the heat.
Next add garlic, ginger, and lemon zest. Saute for a couple minutes. Add stock or water to just above carrots. Bring to a boil. Turn down heat. Cover and simmer until carrots are tender. You may need to add additional stock or water as the carrots cook. Stir occasionally. Once the carrots are soft, allow the soup to cool a bit.
Pour in lemon juice. Puree with a hand blender in the cooking pot or pour by batches into a blender. Whiz until smooth. Add additional stock or water until it is the consistency you desire.
Season with salt and pepper. Enjoy as is or serve topped with yogurt, sour cream, or other cultured dairy.
I'm sharing this post in Pennywise Platter Thursday at The Nourishing Gourmet. –Wardee
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