SEASON PREMIERE TUESDAY SEPT 5 1e|12c|p

Carrot Ginger Soup

Clinton Kelly
|
Servings: 4
|
easy
|
30 to 45 min

Clinton's Carrot Ginger Soup will warm you right up!


  • Ingredients
  • step-by-step directions
Ingredients
Carrot Ginger Soup
  • 2 tablespoons olive oil
  • 1 large yellow onion (peeled and diced)
  • 2 cloves garlic (peeled and thinly sliced)
  • 1 (2-inch) piece fresh ginger (peeled and grated)
  • 2 pounds carrots (peeled and cut into 1-inch pieces)
  • 4 cups chicken stock
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons honey
  • 1 lime (juice and zest)
  • 1/2 cup Greek yogurt (to garnish)
  • 1/2 cup parsley (chopped, to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • In a large Dutch oven over medium-high heat, add the olive oil and onion and cook until almost tender, about 5 minutes. Add the garlic and ginger, season with salt and pepper, and cook for an additional minute until softened.
  • Add the carrots, chicken stock, red pepper flakes and honey. Bring to a boil and simmer, partially covered, until the carrots are tender, about 15 - 20 minutes. Using an immersion blender puree the soup until smooth or transfer the soup in batches to the carafe of a blender, puree until smooth and return to the pot. Stir in the lime juice and zest and season with salt and pepper to taste.
  • To serve, ladle the soup into bowls, garnish with Greek yogurt and chopped parsley. Serve immediately.
  • Tip: Make a big batch of the soup and freeze for a quick weeknight meal!

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