Soup of the Week: Carrot Soup with Ginger and Lemon

Now that it is time for me to leave the cottage and go back to my "real life" in the city, it has finally gotten warm and beautiful. After a summer of rain and electrical storms the sun is shining non-stop and I'm finally able to sit on the dock and read all day. These are the days that I find it most difficult to cook. I'd really rather be outside than standing at the stove. Given that it is the end of the season, it also means that I have to clear out my refrigerator.

Rummaging through my vegetable crisper I came up with some sweet tiny carrots from our vegetable lady, a lemon and a head of romaine lettuce. And at this time of year, I always have a basket of tomatoes on the counter. Soup and salad for lunch was the answer. Of course, my husband complained that we were having soup on a hot day, but by then I was on my way back to my deck chair with my novel, so I ignored him.

I didn't have any stock on hand so I made this soup with water and just added a bit more salt than I otherwise would have. If you wanted, this would be nice with a garnish of yogurt.

Carrot Soup with Ginger and Lemon

1/4 cup (1/2 stick) butter

1 1/2 cups chopped onion

1 tablespoon finely chopped peeled fresh ginger

1 1/2 teaspoons minced garlic

1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)

2 tomatoes, seeded, chopped (about 1 1/3 cups)

1 1/2 teaspoons grated lemon peel

3 cups (or more) chicken stock or vegetable stock

2 tbsp fresh lemon juice

salt and pepper to taste

1.Melt butter in 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 boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.

2.Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper.

Difficulty Level: Easy