Summer Meets Autumn in a Soup Bowl

Recipe List

  • 3 Tbsp butter or olive oil (or some of both)
  • 1 medium red onion, chopped finely
  • 1 Tbsp fresh ginger, peeled, chopped
  • 1 large clove fresh garlic, minced
  • Zest and juice of 2 fresh lemons
  • 1.5 pounds fresh carrots, peeled, chopped coarsely
  • 2 ripe Roma tomatoes, chopped
  • 4 cups vegetable or chicken stock or broth
  • Salt, to taste
  • White pepper, to taste
  • Plain nonfat yogurt

Cooking Instructions

  • Melt butter (with or without olive oil) in stockpot over medium flame.
  • Cook onions until soft; add ginger and garlic. 
  • Stir in lemon zest and juice. 
  • Add carrots and tomato, and combine all ingredients well. 
  • Add stock to pan, stir gently, increase heat and bring to a boil. 
  • Reduce heat to low, cover pan loosely, and simmer mixture for about an hour, stirring occasionally.
  • Remove from heat and in batches, puree soup in blender until smooth and creamy; season to taste with salt and white pepper. 
  • Transfer entire batch of pureed soup to large bowl (ideally glass or ceramic).
  • Serve hot or warm if desired or (better ;-), allow soup to cool before covering to store, and chill for several hours. 
  • To serve, spoon a small amount of plain yogurt on top of soup, if desired.
Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

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