Gluten-Free Carrot & Ginger Soup Recipe
By: Gillian on September 28, 2011
Carrots are a good source of fiber and beta-carotene (which is converted in the body to vitamin A, a necessary nutrient for vision). This gluten-free soup has a beautiful orange color and a dollop of sour cream for garnish adds a nice contrast.
4-5 Tbs vegetable oil
1 1/2 cups chopped onion
1 Tbs minced, peeled fresh ginger
1 1/2 tsp minced garlic
3 cups peeled and chopped carrots
1 1/3 cups seeded and chopped tomatoes
1 1/2 tsp grated lemon peel
4 cups gluten-free chicken stock
2 Tbs fresh lemon juice
Sour cream for garnish (optional)
In a large heavy saucepan, cook the onion in the vegetable oil with stirring over medium heat for 4 minutes. Add the ginger and garlic; stir for 2 minutes. Add the carrots, tomatoes and lemon peel and cook with stirring for 1 minute. Add the chicken stock and bring to boiling. Cover partially and reduce to a simmer; cook until the carrots are very tender, about 30-40 minutes. Puree the soup in batches in a blender (if a smoother texture is desired, rub through a coarse sieve). Return the soup to the saucepan; add the lemon juice and season to taste with salt and pepper. Serve in bowls and top each with a spoonful of sour cream (optional).
4 servings
