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.
