Actually, I should have used less ginger for my ultra-picky kid. The others LOVED it.
I added some crumbled up seasoned kale chips from the bottom of a snack bag as a topping and it made it crunchy and even more satisfying as a complete meal. If I don’t make the kale chips myself, I’ll get them from Trader Joe’s or at my favorite new wholesale online marketplace, Thrive Market.
Ingredients
- 10-12 carrots, roughly chopped
- 5-6 cups chicken stock (here's our homemade chicken stock recipe)
- zest of 1 1/2 lemons
- 2 teaspoosn freshly grated ginger, or 1/2 teaspoon ginger powder
- 2 tablespoons honey (optional)
- salt and pepper
- kale chips, optional topping (find some at Thrive online marketplace)
Instructions
- Place carrots and stock in a medium stock pot and bring to a simmer for 20-30 minutes until the carrots are soft. Carefully pour the stock and carrots into a blender (I LOVE my BlendTec), then add the lemon, ginger, honey, and a generous amount of salt and pepper. Blend into a puree, then season, as needed, with salt and pepper. Serve with a honey drizzle (optional) or crumbled kale chips (optional).
how do you think this would freeze? red lentils might bulk it up, too! will try your recipe tomorrow, thanks
This would freeze very well Stacy! Let me know what you think. 🙂
it is looks delicious. but i don’t like carrot, any alternatifs?