Created by JostLori on June 26, 2014
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.
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.
Step 3: In a blender, puree soup in batches, taking care not to overfill. Return the pureed soup to pot.
Step 4: Stir in lemon juice. Season with salt, if needed.
Step 5: Bring soup to simmer, thinning with more stock if desired.
Step 6: Ladle into bowls and top each one with sour cream and grated carrot.