Sunday, September 11, 2011

RECIPE: Carrot Soup with Ginger and Lemon

This soup can be eaten hot or cold. With the back & forth weather we've been having lately, it's nice to have the option. If you use a food processor to chop your veggies, it will cut down on your chopping time. This is a very quick & easy summer soup. Lovely!


1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
2 tablespoons finely chopped peeled fresh ginger
2 cloves minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or vegetable stock (I use vegetable stock purchased from the store)
2 tablespoons fresh lemon juice
4 tablespoons sour cream
1 small carrot, peeled, grated


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 3 cups 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, or use an immersion blender (it turns out smoother in a regular blender). Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot, if desired.

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