CARROT SOUP WITH GINGER AND LEMON
1/4 cup (1/2 stick) of butter 1 & 1/2 cups coarsely chopped TSFF onion
1 Tbs. finely chopped peeled ginger
1 & 1/2 tsp. minced or pressed TSFF garlic
1 & 1/4 lbs. TSFF carrots (try our earthy White Satin), not peeled, only scrubbed and chopped (about 3 cups)
2 tomatoes, chopped but not seeded., (TSFF's, whether fresh or perhaps you froze or canned some last summer)
1 & 1/2 tsp. grated lemon peel
3 cups, or more, chicken or veggie stock, or canned low salt broth
2 Tbs. fresh lemon juice
4 Tbs. sour cream
1 small carrot, scrubbed and grated for garnish
Melt butter in a heavy large pot over medium-high heat.
Add onion; saute 4 minutes.
Add ginger and garlic; saute 2 minutes.
Add chopped carrots, tomatoes and lemon peel; saute 1 minute.
Add 3 cups stock and bring to a boil. Reduce heat, cover partially and simmer until the carrots are very tender, about 20 minutes. Cool slightly.
Puree soup with an immersion blender, (or if you prefer, do it in a food processor or standard blender in small batches.)
Return soup to pot, mix in lemon juice and season with salt and pepper.
This soup may be made a day ahead, just cover and chill.
Bring soup to a simmer, thinning with more stock if desired; adjust seasoning if desired.
Ladle into bowls and top each one with sour cream and grated carrot.