Carrot Soup with Ginger and Lemon

Last night I cooked dinner with Avi and TK.  Avi made an amazing carrot soup with ginger and lemon.  As well as a chipolte chili broccoli rabe!! I love carrot soup but don't make it very often because I haven't found an easy recipe that I really liked.  This recipe has filled that emptiness in my life. It does not have an overwhelming carrot flavor and is well balanced with hints of citrus and ginger.  Its very light and pairs well with fish or pasta in a white wine sauce.  It is also very easy to make, especially if you, like Avi, own a immersion blender.  (I must get one of these!)  This saves you from having to blend the soup in batches, and also means less mess.

Ingredients
1/4 cup Earth Balance Butter or EVOO
1 1/2 cups chopped onion
1 tbs finely grated fresh ginger
1 1/2 tsp minced garlic
1 1/4 lbs medium carrots, chopped (about 3 cups)
2 tomatoes, chopped (about 1 1/3 cups)
1 1/2 tsp grated lemon peel
3 cups vegetable broth
2 tbs fresh lemon juice

Method
Melt butter or heat EVOO in a large pot over medium-high heat.  Add onion; saute 4 minutes.  Add ginger and garlic; saute 2 minutes. Add hopped carrots, tomatoes, and lemon peel; saute 4 minutes.  Add 3 cups broth and bring to a boil.  Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.

Puree soup in batches in a blender OR blend right in the pot with an immersion blender.  Return to pot if using blender.  Mix in lemon juice.  Season with salt and pepper.