Ingredients
- 1/4 cup unsalted butter (1/2 stick)
- 1 1/2 cups yellow onion, chopped
- 1 1/2 tablespoons fresh ginger, finely chopped (peeled)
- 1 tablespoon garlic, minced
- 1 1/4 pounds medium carrots (peeled, chopped, about 3 cups)
- 2 tomatoes (seeded, chopped, about 1 1/3 cups)
- 1 1/2 teaspoons lemon peel, grated
- 3 cups chicken stock (homemade)
- 2 teaspoons fresh lemon juice
- 4 tablespoons sour cream (for garnish)
- 2 tablespoons carrot, grated (for garnish)
How to Make
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Step 1: Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute.
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Step 2: Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
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Step 3: In a blender, puree soup in batches, taking care not to overfill. Return the pureed soup to pot.
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Step 4: Stir in lemon juice. Season with salt, if needed.
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Step 5: Bring soup to simmer, thinning with more stock if desired.
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Step 6: Ladle into bowls and top each one with sour cream and grated carrot.
Tips & Variations
- Blender
We hope you enjoy this recipe!
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