A bowl full of Carrot-Ginger Soup not only offers color and fragrance but it's light and soothing as well. Save a few carrot leaves the garnish.
8 carrots (1 pound), sliced, leaves reserved for garnish
1 tablespoon chopped fresh ginger
1 large clove garlic, smashed
1/4 teaspoon crushed red pepper, plus additional for garnish
1/2 teaspoon kosher salt
4 cups water
2 teaspoons fresh lemon juice
How to Make It
In large pot, simmer carrots and next 5 ingredients (through water), covered, until carrots are tender (20-25 minutes).
Using an immersion blender (or a standard, blender working in batches), blend until smooth; add lemon juice. Divide among 4 bowls; garnish with crushed red pepper and carrot leaves. If desired, serve chilled.
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