Carrot Ginger Soup with Lemon
Both a comforting and refreshing, nutrient-rich soup.
Finely chopped and peeled
Peeled, chopped (about 3 cups)
Seeded, chopped (about 1 1/3 cup)
or Canned Low-Salt Broth
fresh lemon juice
Melt butter in heavy large pot over medium-high heat.
Add onion; saute 4 minutes.
Add ginger and garlic; saute 2 minutes.
Add chopped carrots, tomatoes and lemon peel; saute 1 minute.
Add 3 cups stock and bring to boil.
Reduce heat, Cover partially and simmer until carrots are very tender, about 20 minutes.
Puree soup in batches in blender. Return soup to pot.
Mix in lemon juice.
Season with salt and pepper.
Cover and chill. Can be made 1 day ahead.
Bring soup to simmer, thinning with more stock, if desired.
Ladle into bowls.
Top each with sour cream and grated carrot.