Now that the weather is getting cooler we look for foods that provide us with comfort and warmth. This carrot soup with lemon and ginger will do just that. Carrots are a stable at the grocery store and surely one of the most popular and versatile vegetables around. The lemon and ginger in this soup blend well with the sweetness of the carrots. It’s delicious hot or cold.
4 cups carrots, peeled, sliced
1 large onion, finely chopped
1 Tbsp. fresh ginger, peeled and finely chopped
1-1/2 lemons, grated for zest
2 garlic cloves, minced
3 cups canned vegetable broth or water
2 Tbsp. fresh lemon juice
Salt and pepper to taste
Sour cream Small carrot, grated
Melt butter in a heavy, large pot over medium-high heat. Add the onion and sauté 3-4 minutes. Add the ginger and garlic and sauté for another 2 minutes. Add the sliced carrots and lemon zest and sauté 1minute. Add broth and bring to boil. Reduce heat, cover partially and simmer for about 20 minutes, until carrots are very tender. Cool slightly, then puree soup with an immersion blender. Mix in lemon juice. Add salt and pepper to taste. Garnish with a tablespoon of sour cream and grated carrot. Serves 6. Enjoy!!