Soup With Attitude - Carrot and Ginger Soup

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In winter, it is often common to get bored with food at our home. We tend to get the blues and food just does not taste as good as it normally does. Are you tired of eating the same old thing and looking for something different to eat? Well, how about Carrot and Ginger Soup with Limes and Clementines Serves 4 Grated zest of limes and clementines add spark to this golden, gingery soup. The mild taste of clementine juice works well, but orange, mandarin or tangerine juice also work fine. Bright, flavorful, filled with antioxidants and fat-busting nutrition, this soup not only satisfies, it does your body good. Anti-inflammatory ingredients like ginger and citrus juice make. Carrot and ginger soup with lime makes a tropic inspired soup that will treat your health and your taste buds. This soup is surprisingly good Carrot & Ginger Soup 2 tablespoons butter 2 tablespoons sunflower oil 2 onions, chopped 1 inch fresh ginger, peeled and finely chopped 1 pound carrots (about 4-6), finely sliced 4 cups chicken stock or water Juice of 5 clementines (about 3/4 cup) Sea salt and freshly ground black pepper, to taste Shreds of lime and clementine zest, for garnish 1. Heat butter and oil in a saucepan, add onions and a pinch of salt, and cook until softened and golden. Add ginger and carrots and sauté a few minutes more. Add stock or water, clementine juice, salt and pepper. Bring to a boil, then simmer until carrots are tender, about 20 minutes. 2. Strain into a pitcher and put solids into a blender with 1-2 ladles of strained liquid, then purée, adding extra liquid if necessary. When smooth, add remaining liquid and purée again. 3. Reheat if necessary, taste and adjust seasoning, then serve soup in bowls and top with lime and clementine zest.