Ingredients:
1 tablespoon butter
1 tablespoon vegetable oil
1 large onions, roughly chopped
8 large carrots, peeled and chopped
3 cups vegetable stock
2 cloves garlic, minced
1 1/2 tablespoons fresh ginger, grated
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemons, rind of
pickled ginger (optional)
Directions:
Heat oil and butter in a large saucepan.
Add onions and soften for 2-3 minutes.
Add ginger and garlic and continue to saute.
Add carrots and grated lemon peel and cook for an additional 2-3 minutes.
Pour in stock and bring soup to a boil.
Reduce heat and simmer for 20 minutes or until carrots are soft.
Puree the soup in batches in a blender or food processor.
Handle carefully- it will be hot.
Return to the saucepan and stir in lemon juice.
If soup is thicker than desired, add a small amount to thin.
Serve and garnish with a thin slice of lemon or slivers of pink, pickled ginger.
Servings: 4-6
Time preparation: 20 min.
Time total: 50 min.