Sunday, September 18, 2016

Gingered Carrot Soup with Lemon

Carrots around here are pretty good all year round.  But there is something special about getting a bunch of fresh carrots, with their tops still on and a little dirt still on them.  Lovely!

There are recipes for the carrot tops if you are so inclined.

Gingered Carrot Soup with Lemon
Adapted from this recipe at Epicurious

2 tablespoons butter
1 1/2 cups chopped onion
1 tablespoon finely chopped, peeled, fresh ginger
2 teaspoons minced garlic
4 cups medium carrots, peeled, chopped
2 cups Roma tomatoes, chopped
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth
2 tablespoons fresh lemon juice
4 tablespoons sour cream

Saute onions in butter until translucent.  Add in ginger and garlic.  Cook another minute.  Add in the rest of the ingredients, except for sour cream.  Cook for 20 to 30 minutes.  Carrots should be nice and soft.  Blend with an immersion blender.  If you blend it in a blender, cool it a little, make sure you have a towel over the top of the blender.  It can spurt out.

Transfer to serving bowls and add a dollop of sour cream.  I added some fresh dill and garlic to my sour cream.

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