Carrot Lemon Soup

This is a great anytime soup and can be served either hot or cold.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 6


  • 2 lbs. carrots
  • 2 large yellow onions
  • 2 cloves garlic
  • 3 Tbsp. olive oil
  • 6 cups canned low-sodium vegetable stock
  • 1 tsp. fresh minced ginger
  • 1 fresh lemon, juice and zest
  • Freshly cracked black pepper, to taste


  • Peel and dice the carrots and onions. Mince the garlic.
  • Heat the oil in a large stockpot over medium heat and lightly sauté the carrots, onions, and garlic for 3–5 minutes. Add the stock and simmer for approximately 1 hour. Add the ginger, lemon juice, and zest. Season with pepper.
  • Chill and serve.