SPRING CARROT SOUP
Steps:
- Heat the oil in a medium sized stock pot. Add the chopped onion and garlic, and cook over medium heat until transparent. Add the carrots to the pot, and add any dry spices, like cumin. Cook for about 5 minutes, stirring occasionally. Add the stock and bring to a boil. Lower the heat, and let simmer until the carrots are soft, but not mushy, about 15 minutes (pierce with a fork to test). Remove the pot from the heat, add the lemon juice and the zest, salt and pepper. Puree until very smooth. Stir in any fresh herbs.
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