Last Sunday, Larry took me to afternoon tea. It was a wonderful day and we smiled a lot. My favorite photo of the meal, was of my soup.
Veggie soups like this are wonderful. I shall add my photo and the recipe below.
Carrot Ginger Soup
- 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
Directions
- 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.
Soup is good for you. Enjoy.
Larry and I are having soup for dinner tonight. Potato soup with grilled cheese sandwiches. (Carrot Ginger soup is still my favorite)
Happy first weekend of February!
Love you beyond the moon.
Me