I have been making this fresh tasting soup for many years and it’s always a welcome first course for dinner or as a main course with multigrain bread or soda bread (recipe below), some cheese, perhaps an English cheddar or Scottish cheese. The addition of ginger & 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 & 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.
Please see about blending hot liquids by going to Blending Hot Liquids in Phyllis’ Kitchen Cooking Tips.
If you would like to make the soda bread, please go to Brown Soda Bread.
If you would like to make your own stock, click Making Stock.