Carrot Soup with Ginger and Lemon

[Guest guest]

I made this for lunch today and ended up liking it so much I had it for dinner

too.

 

Carrot Soup with Ginger and Lemon

 

1/4 cup butter

1 1/2 cups chopped onion

1 tbsp. finely chopped peeled fresh ginger

1 1/2 tsps. minced garlic

1 1/4 lbs. carrots, peeled, chopped

2 tomatoes, seeded, chopped

1 1/2 tsps. grated lemon peel

3 cups or more vegetable stock

2 tbsps. fresh lemon juice

4 tbsps. sour cream, optional, for garnish

 

Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4

minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes

and lemon peel; sauté 1 minute. Add stock and bring to boil. Reduce heat, cover

partially and simmer until carrots are very tender, about 20 minutes. Cool

slightly.

Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season

with salt and pepper.

Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls.

Top each with a dollop of sour cream. Serves 4.

 

 

 

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