Ingredients
-
1/16-1/8 cup cup butter
-
1 tablespoon finely chopped, peeled fresh ginger
-
1 1/2 teaspoons minced garlic
-
1 1/4 lbs medium carrots, peeled,chopped (about 3 cups)
-
2 tomatoes, seeded,chopped (about 1 1/3 cups)
-
3 cups vegetable stock
-
2 tablespoons fresh lemon juice
-
4 tablespoons sour cream
-
1 1/2 cups chopped onions
-
1 small carrot, peeled,grated
-
1 1/2 teaspoons grated lemons, rind of
Instructions
- 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; saute 1 minute.
- Add 3 cups stock and bring to boil.
- Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes.
- Cool slightly.
- Puree soup in batches in blender.
- Return soup to pot.
- Mix in lemon juice.
- Season with salt and pepper.
- Bring soup to simmer, thinning with more stock, if desired.
- Ladle into bowls.
- Top each with sour cream and grated carrot.