- 3 tablespoons unsalted butter
- 1 1/2 pounds carrots (6-7 large carrots, peeled and sliced thin)
- 2 cups yellow onion (or chopped white)
- 1 teaspoon minced ginger
- 2 cups chicken stock (or vegetable stock)
- 2 cups water
- 3 strips zest (from an orange)
Kristina Ferrara - Z. 13 days ago
I will add fresh ginger next time.
Josh Ferry 1 Feb
amazing and easy. a definite recipe to add to the repitoire
George 19 Dec 2018
It was delicious and easy to make. Made it with vegetable broth. Wiill definitely make again!
Rungrat Dupuit 14 Dec 2018
Delicioussssss Love it
Alan Gilbert 14 Nov 2018
Really nice flavor to this soup. I added extra ginger to give it an extra “zing”. I also used baby carrots to give the soup a slightly sweeter flavor. This went down very well on a cold evening.
Josie Dg 27 Apr 2018
Delicious! Would probably put less zest but otherwise, very easy to make and tasty!
Lamia E. 21 Sep 2017
Unbelievable! Just substituted lemon rind for the orange rind. Would use less ginger next time. Thank you!! Will be making again many times.
Darcelle O. 19 Sep 2017
Really good. Lots of flavour. Didn't use zest as I forgot to buy some but it was still really good.
Vero R. 17 Jan 2017
This in s the best soup ever. I've brought it to a dozen potlucks and everyone always likes it. Vegan and delicious