Carrot Soup with Ginger and Lime
Carrot Soup with Ginger and Lime a simple recipe that packs tons of bright flavor into every bowl!
Servings: 6 servings
Ingredients
- 3 Tbsp butter, or olive oil
- 1 sweet onion, peeled and diced
- 2 Tbsp minced fresh ginger
- 1 1/2 pounds carrots, peeled and rough chopped
- 6 cups chicken stock, vegetable stock, or water
- 1/4 - 1/2 tsp cayenne pepper
- 1 pinch saffron threads
- salt and pepper, to taste
- 2 limes, juiced, (use to taste)
Instructions
- 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.
Notes
- If you don't have saffron you can use a pinch of turmeric to boost that golden color.
- This soup can also be served chilled.
- For other delicious spring soups, try this Spring Pea Soup, or this Light and Creamy Asparagus Soup.
Nutrition
Serving: 1 cup · Calories: 210 kcal · Carbohydrates: 26 g · Protein: 8 g · Fat: 9 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.2 g · Cholesterol: 22 mg · Sodium: 472 mg · Potassium: 716 mg · Fiber: 4 g · Sugar: 12 g · Vitamin A: 19173 IU · Vitamin C: 17 mg · Calcium: 65 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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