Enjoy this warm, tangy Carrot-Ginger-Lemon Soup along with your favorite asian dish, or even all by itself.
Servings : 6
Ingredients
- 3 cups carrot about 1 1/4 lb
- 1/4 cup extra virgin olive oil
- 1 onion diced
- 1 Tbsp fresh ginger peeled and finely chopped
- 2 Tbsp bottled minced garlic
- 2 tomato seeded and diced
- 1 1/2 tsp lemon zest
- 3 cups vegetable broth no sugar listed in ingredients
- 2 Tbsp lemon juice
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Instructions
Stovetop Directions
- Peel and chop carrots. Heat oil in large stockpot. Add onion; sauté about 4 minutes. Add ginger and garlic. Sauté about 2 minutes. Add chopped carrots, tomatoes, and lemon peel. Stir well and sauté 1 minute.
- Add broth and bring to a boil. Reduce heat, cover (but vent), and simmer until carrots are tender. (About 20 minutes.)
- Puree soup with immersion blender, or by transferring in batches to a blender. (Don't forget to vent blender lid when blending hot items!) Stir in lemon juice.
Instant Pot® Directions
- Peel carrots. Turn IP to sauté. Add oil and onion. Sauté 4 minutes. Add garlic and ginger. Sauté 2 minutes. Add carrots, tomatoes, and lemon peel. Stir well. Turn off.
- Add broth. Cover and put vent to sealing. Set for soup.
- When IP beeps at the end of the cycle, you can either do natural pressure release or quick release. Once you can open the lid, puree the soup with an immersion blender or transfer content in batches to a blender, remembering to vent your blender lid for hot items. Puree until smooth. Stir in lemon juice.
Cooking Blender
- Peel and chop carrots. Heat oil in large stockpot. Add onion; sauté about 4 minutes. Add ginger and garlic. Sauté about 2 minutes. Add chopped carrots, tomatoes, and lemon peel. Stir well and sauté 1 minute.
- Add carrot mixture to cooking blender along with broth. Program for soup. When program ends, stir in lemon juice.
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