Kelly Rossiter
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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
- 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.
- Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper.
Difficulty Level: Easy
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