SPRING CARROT SOUP

SPRING CARROT SOUP image

Yield 4

Number Of Ingredients 8

Previous Next

1 pound carrots, ends removed, cut into thirds
1 quart vegetable stock
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 lemon, juiced
1 teaspoon lemon zest
Optional: bay, cumin, basil, tarragon and/or dill

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.