Twin Springs Fruit Farm

Carrot Soup with Ginger and Lemon

*Carrot Soup with Ginger and Lemon
  • ½ stick of butter (1/4 cup)
  • 1½ cups of TSFF onions, chopped
  • 1 Tbs. Ginger, peeled and finely chopped
  • 1½ tsp. **minced or pressed garlic
  • 1¼ lbs. scrubbed and chopped TSFF carrots (appx. 3 cups)
  • 2 tomatoes, chopped (appx. 1⅓ cups)
  • 1½ tsp. grated lemon peel
  • 3 cups, or more, chicken stock, or some suitable alternatives (remember veggie juice or clam juice can work for a portion)
  • 4 Tbs. sour cream
  • 1 Small carrot, scrubbed and grated
  1. Melt butter in heavy large pot over medium-high heat.
  2. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes.
  3. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute.
  4. Add 3 cups stock and bring to a boil.
  5. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
  6. Puree soup with an immersion blender, or in batches in a food processor.
  7. Return soup to pot and mix in lemon juice.
  8. Season with salt and pepper. Add more stock if it seems thicker than you like.
  9. Top each serving with sour cream and grated carrot.