I make this with baby carrots or large carrots and sometimes extra ginger, and it is really good hot or cold. Recently I garnished with fresh toasted pumpkin seeds, but croutons work well too.
- Cook Time
- Prep Time
- 6 ServingsServings
- 2 tbsp. vegetable oil
- 1 1/2 cups chopped onion
- 1 tbsp. finely chopped fresh ginger
- 1 1/2 tsp. minced garlic
- 1 1/2 medium carrots, peeled and diced (about 3 cups)
- 1 sweet potato, peeled and chopped
- 1/2 tsp. lemon zest
- 3 cups vegetable broth or water
- 2 tbsp. lemon juice
1 Heat oil in heavy large pot over medium-high heat.
2 Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, sweet potatoes 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.
3 Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
4 Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Garnish with tarragon or chives.