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  • Twin Springs Fruit Farm



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.

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