Someone needs to tell New York City that it's fall!! I am all ready for scarves, pumpkin spice lattes and Halloween, but it's in the high 70's and humid in Manhattan today! I don't like it one bit, so I am just going to pretend it's crisp and breezy outside. How does that sound to everyone?
I am in love with this soup. The flavors are incredibly bright and vibrant, and it is a little bit more tart than a traditional carrot ginger soup, which I personally like because I am a huge lemon lover (I hoard them, in fact. More about that in another post). This is a great recipe for a light dinner or even lunch for the week. This is also nice for those times when you feel like you overindulged a bit over the weekend; something about the ginger and lemon combination just makes you feel clean and healthy.
Note: I added double the ginger that the recipe called for, because I love an intense ginger flavor. Adjust to your taste!
Carrot Soup with Ginger and Lemon (slightly adapted from Bon Appetit, June 1997)
2 tablespoons olive oil
1 1/2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth
2 tablespoons fresh lemon juice
4 tablespoons nonfat greek yogurt
Heat oil in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper.
Ladle into bowls. Top each with a spoonful of greek yogurt.