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- Carrot Soup With Ginger and Lemon - The Kinloch Lodge Hotel, Isle of Skye, Scotland via Bon Appetit, June 1997
- 1/2 cup butter
- 1 1/2 cups chopped onion
- 1 tablespoon finely chopped, peeled fresh ginger
- 1 1/2 teaspoons minced garlic
- 1 1/4 lbs. 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) vegetable broth or chicken stock
- 2 tablespoons fresh lemon juice
- 4 tablespoons sour cream, for garnish
- 1 small carrot, peeled, grated, for garnish
View Full Recipe at Pots and Pins
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1082g | |
| Calories 1257 | |
| Calories from Fat 908 | 72% |
| Total Fat 103.36g | 129% |
| Saturated Fat 64.19g | 257% |
| Trans Fat 0.0g | |
| Cholesterol 269mg | 90% |
| Sodium 1087mg | 45% |
| Potassium 2515mg | 72% |
| Total Carbs 83.97g | 22% |
| Dietary Fiber 21.0g | 70% |
| Sugars 40.89g | 27% |
| Protein 10.93g | 17% |
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