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Gingered Carrot Soup

Serves: 6


  • 1 T butter (not margarine)
  • 1 c onion, finely chopped
  • 3 cloves garlic, minced
  • 1½ T fresh ginger, minced
  • 6 c carrots, thinly sliced
  • 5 c low-sodium veggie stock
  • ¼ t sea salt
  • 2 t grated lime zest
  • Garnish: Chives, finely chopped or parsley


In heavy soup pot over medium heat, melt butter, add onion, and sauté about 10 minutes (do not brown onions). Add garlic, cook 3-5 minutes more. Stir in ginger and then carrots, then add stock and sea salt. Simmer until carrots are tender about 25 minutes. Add lime zest and puree soup in blender or with immersion blender until smooth.

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Principal Author: Victoria Kuhn
Date of Publication: 11/11/2009
Updated: 12/28/2010