1 1/2 cups chopped Onion
1 tablespoon finely chopped peeled fresh Ginger
4 cloves minced Garlic
3 cups peeled and chopped Carrots (about 3 large carrots)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
Rosemary sprig or Parsley flourish for garnish
Melt butter in heavy large pot over medium-high heat. Add chopped onion and sauté until transparent. Add ginger and garlic; sauté just 2 minutes.
Add chopped carrots, tomatoes and lemon peel and sauté for 1 minute.
Add the soup stock and bring the mixture to a boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
Puree soup in a blender. If you enjoy texture, do not puree all the soup. But if you do this you will want to chop your carrots into smaller pieces.
Return soup to pot. Mix in lemon juice. Season with salt and pepper. Bring the soup to a simmer.
To serve, ladle into bowls. Top each with sour cream or yogurt and your garnish.
This pairs well with Salmon or Pork and serves as a great dipping for toasted pita bread.