Carrot-Ginger Soup with Lime and Chili

Carrot-Ginger Soup with Lime and Chili
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  • 2 tablespoons lime juice
  • 1 tablespoon ginger, grated
  • 1 medium onion, chopped
  • salt and pepper, to taste
  • 2 teaspoons vegetable oil
  • ½ pound peeled baby carrots
  • 1 cup Mahatma or Carolina Basmati Rice
  • + 3 more ingredients
    • 1 Serrano pepper, chopped
    • 2 garlic cloves, chopped
    • 3 cups vegetable stock

Prepare rice per package directions. Meanwhile, in a medium sauce pan, heat oil over medium heat. Add onion, garlic, ginger and pepper and sauté 2 minutes. Add carrots and vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer to a blender and carefully puree soup to...

View full recipe at My Recipes


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