I’ve been making this fresh tasting soup for many years and it’s always a welcome first course for dinner or a main course with multigrain bread or soda bread (recipe below), some cheese, perhaps an English cheddar or Scottish cheese. The addition of ginger and lemon gives the soup a nice zing. Our local carrots become available in June and I think this is a wonderful way to celebrate the new crop of sweet carrots! This past Easter we served the soup as a first course made from the last of the absolutely fantastic winter carrots from Nat Bailey Farmer’s Market.
Makes 4 Servings
¼ cup butter
1 ½ cups chopped onion
1 Tbsp. finely chopped peeled fresh ginger
1 ½ tsp. minced garlic
1 ¼ lbs. carrots, peeled & chopped
2 tomatoes, seeded, chopped (approx. 1 1/3 cups)
1 1/2 tsp. grated lemon peel (zest)
3 cups low salt or homemade chicken stock
2 Tbsp. fresh lemon juice
Garnish: finely chopped parsley or snipped, fresh chives
sour cream or yogurt
Make the Soup:
Melt butter in a heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger & garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add the chicken stock and bring to a boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool for 15 – 30 minutes before blending for safety reasons (see below).
Puree soup in batches in a blender. Return the soup to the pot. Reheat until hot, thinning with more stock, if desired. Stir in the lemon juice, season with salt and pepper. Serve garnished with a dollop of sour cream or yogurt, parsley or chives or both.
Soup can be made 1 day ahead. Cover & chill. It also freezes well.
Helpful tip for blending hot liquids Phyllis’ Kitchen Cooking Tips.
Helpful Link for Brown Soda Bread.
and for Making Stock.
