Carrot Soup

Isn’t  it funny how it’s Summer one day and Fall the next?  That’s how it’s been in Atlanta- all of a sudden it’s cold in the mornings and I’m contemplating wearing hose to work – ugh -I have NOT succumbed so far.  Was that TMI?

Anyway, cool weather always makes me want to make soup.  I like to make a batch to have at the ready for workday lunches (or lazy quick dinners). Last week I tried a new Carrot with Ginger and Lemon recipe. Well, new to me – it’s based on a 1997 Bon Appetit recipe. Not only is it an easy and delicious soup, it’s color is amazing! (Especially when served in a white bowl).  This is definitely a contender to start a fall (or Thanksgiving – dare I say that this early) supper.

carrot soup


Carrot Soup

Yield: 4 servings


  • 1/4 cup butter
  • 1 1/2 cup sweet onion, chopped
  • 1 Tblsp chopped fresh ginger
  • 1 1/2 tsp minced garlic
  • 1 lb carrots
  • 1 - 14.5 can diced tomatoes, drained
  • 4 cups chicken broth
  • Juice and zest of 1 lemon


  1. Melt the butter in a large heary pot.
  2. Add the onions and saute until soft.
  3. Add the ginger and garlic. Saute for 2 minutes.
  4. Add the carrots, tomatoes and lemon zest. Saute for 1 minutes.
  5. Add the chicken broth and bring to a boil.
  6. Lower the heat and simmer, partially covered, until the carrots are soft- 20 minutes. Cool Slightly.
  7. Spoon the carrot mixture and a litttle broth into a blender and blend until smooth.
  8. Pour the carrot puree back into the broth. Bring to a simmer.
  9. Add the lemon juice and fix seasonings.
  10. Ladle the soup into bowls.











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