Lemon & Carrot Soup
Here’s a recipe that will warm hearts on cool days, and is packed with both nutrition and flavor. The sweetness of carrots and tangy Limoneira® lemon play off against each other, while ginger and other spices add a mild curry finish. It’s perfect for lunch or dinner.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large white onion chopped
- 1/2 inch fresh ginger minced
- 2 cloves garlic minced
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon ground Cayenne pepper
- 3 cups carrots chopped
- 1 large Limoneira® lemon zest & juice
- 3 cups chicken stock or vegetable broth
- Salt to taste
- 4 tablespoons sour cream to serve
Instructions
- Heat the olive oil in a large pot over a medium-high setting.
- Sauté the onions for about 5 minutes, until fragrant and softened.
- Add the ginger and garlic, and continue to sauté for another 2 to 3 minutes.
- Sprinkle the curry powder and Cayenne pepper, and cook for another minute or two.
- Add the chopped carrots to the pot, along with the lemon zest and juice, and chicken or vegetable stock.
- Reduce the heat to a low setting, cover the pot, and simmer for about 20 minutes. The carrots should be very tender at this point.
- Puree the soup in batches in a blender, or use an immersion blender.
- Return to the pot to reheat before serving. If it’s too thick for your taste, you can add a little more vegetable or chicken stock at this point.
- Top with a dollop of sour cream to serve.
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