Lime and Ginger Carrot Soup

  • 4 Servings
  • Preparation
    10 Minutes
  • Cook
    35 Minutes
  • Total
    45 Minutes

Ingredients

    • 1 tablespoon
      (15 ml) olive oil
    • 1
      small chopped onion
    • 4 cups
      (1 L) diced carrots
    • 1 tablespoon
      (15 ml) finely chopped fresh ginger
    • 2 teaspoons
      (10 ml) ground coriander
    • 1 tablespoon
      (15 ml) freshly squeezed Sunkist® lime juice (about 1 lime)
    • 1 cup
      (250 ml) freshly squeezed Sunkist Valencia orange juice (about 1 - 3 oranges)
    • 4 cups
      (1 L) chicken broth or vegetable stock

Instructions

    1. Heat olive oil in a 3-quart saucepan or Dutch oven over medium-high heat. Add onion and carrot and sauté for 3 minutes, stirring often. Add fresh ginger and coriander and stir in for 30 seconds. Add freshly squeezed Sunkist lime and Valencia orange juices and broth.

    2. Bring to a simmer then reduce heat to medium-low and cook covered about 20 – 30 minutes, until carrots are tender.

    3. Remove pan from heat and in small batches, carefully puree soup in a blender until smooth.

    4. Season to taste with salt and pepper.

  1. Variations:

    1. Drizzle with a touch of sour cream or dollop with Greek yogurt for a creamy finish.

    2. For a fun garnish, top each serving with curls of rainbow carrot.