Carrot Ginger Soup Is Good For You

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.

Photo: Carrot- ginger soup. 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


  1. 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.
  2. 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.


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