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Creamy Carrot Soup with Ginger and Lemon
Summer Meets Autumn in a Soup Bowl
Cook Time:
01:00
Prep Time:
00:15
Yields
8
See Inspiration

Nutritional Information

Calories
79
Fat
7g
Protein
1g
Carbs
3g
Sodium
228g
Sugar
2g

Recipe List

  • 3 Tbsp butter or olive oil (or some of both)
  • 1 medium red onion, chopped finely
  • 1 Tbsp fresh ginger, peeled, chopped
  • 1 large clove fresh garlic, minced
  • Zest and juice of 2 fresh lemons
  • 1.5 pounds fresh carrots, peeled, chopped coarsely
  • 2 ripe Roma tomatoes, chopped
  • 4 cups vegetable or chicken stock or broth
  • Salt, to taste
  • White pepper, to taste
  • Plain nonfat yogurt

Cooking Instructions

  • Melt butter (with or without olive oil) in stockpot over medium flame.
  • Cook onions until soft; add ginger and garlic. 
  • Stir in lemon zest and juice. 
  • Add carrots and tomato, and combine all ingredients well. 
  • Add stock to pan, stir gently, increase heat and bring to a boil. 
  • Reduce heat to low, cover pan loosely, and simmer mixture for about an hour, stirring occasionally.
  • Remove from heat and in batches, puree soup in blender until smooth and creamy; season to taste with salt and white pepper. 
  • Transfer entire batch of pureed soup to large bowl (ideally glass or ceramic).
  • Serve hot or warm if desired or (better ;-), allow soup to cool before covering to store, and chill for several hours. 
  • To serve, spoon a small amount of plain yogurt on top of soup, if desired.

Before you say anything

Now before you say anything - especially if you live in SoCal, feeling quite oppressed from the heat and humidity right now - something that equals even more summer is actually good news.

It is very convenient to be a Chef. When the weather makes her cranky, she can deal with it effectively, by preparing fresh food for herself at home. Food comforts, her day gets better.

Then she can go about her business of making other people happy, because besides convenient, it’s quite the honor to be a Chef. (Please read further!)

This mostly-vegetable soup has a hint of refreshing citrus. Served cold, it is an incredibly delicious way to cool off, and nourish oneself and others.

By the way, it is also great served hot or warm in fall and winter.

In LA, however, we may never see those seasons again. I gently recommend eating it cold. Just sayin’.

orange autumn soup

Ingredients are from both summer and autumn gardens

Besides, you may notice that it really does look like a bowl of autumn, doesn’t it? Its main simple ingredients are from both summer and autumn gardens - carrots, onion, tomato, ginger, and lemon. Make it in the evening or first thing in the morning, and let it chill for several hours, ideally overnight.

Then the flavors have a chance to sleep together and marry beautifully ;-) making it taste even better!

For the bowl that you see here, I used multi-colored carrots from Trader Joe’s (also TJ’s “hearty” vegetable broth) and Meyer lemons from Farm Boy at the Original Farmers Market.

The recipe starts with sauteing onions in butter, and between you and me, a European style butter is quintessential. My angels at Monsieur Marcel will be thrilled to guide your choice from their selections accordingly.

Choosing the best-quality ingredients for something even as simple as this soup, is going to elevate it to the realm of the sublime. Adding love, is going to make all the difference in the world.

I will never forget

On that note, I leave you with a thought that I read last night, about the great Chef Kerry Simon, who left our world the other night, way too soon.

Lisa and I were privileged to meet him in 2008; he was very kind and eager to support us in our new Melting Pot Tours. Suddenly I am frantic to find his card on which he wrote his cell phone number ... I will never forget that.

His lovely sister wrote, He was cared about by so many people because he fed them more than great healthy food, he served them love. To him, everyone was important.

Chefs have very important work to do in this world. We are profoundly grateful for the “convenience” of knowing how to choose and prepare great ingredients because, we have hungry bodies, minds, hearts, and spirits to feed.

I am trusting that my kitchen now has another angel I know, inspiring me do just that.

Meanwhile, I’d love to also trust that you will make this soup very soon (and enjoy it cold)!

Until next time, I remain ~

Your Chef and Tour Maestra,

Diane Scalia

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