Carrot Soup with Ginger and Lime
The View From the Great Island
Carrot Soup with Ginger and Lime, this healthy soup is like a burst of sunshine, with a bright flavor, a cheering color, and an extra dose of beta carotene!
- 3 tbsp butter or olive oil
- 1 sweet onion, peeled and diced
- 2 tbsp fresh ginger
- 1½ pounds carrots, peeled and rough chopped
- 6 cups chicken stock, vegetable stock, or water
- ¼ - 1/2 tsp cayenne pepper
- pinch of saffron threads
- salt and pepper to taste
- juice of 1 or two limes (to taste)
- Melt the butter in a soup pot and saute the onion and ginger for 10 minutes, stirring often. Don't let it brown.
- Add the carrots and stock or water. Add the cayenne and saffron. Bring to a boil, turn down the heat, cover, and simmer on low for about 20 minutes, or until the carrots are just tender.
- Working in batches, puree the soup until smooth.
- Put back in the rinsed out pot, and reheat. Thin with more stock or water if necessary. Add the lime juice, and salt and pepper to taste. Serve hot.
View the recipe instructions at The View From the Great Island