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Title: Carrot Ginger Soup
Categories: Vegetables, Herbs, Citrus
Yield: 4 servings

1 tb Olive oil
1 sm Onion; chopped
1 cl Garlic; minced
3 ts Minced fresh gingerroot
4 lg Carrots; peeled, chopped
3 c Vegetable broth
2 ts Grated lemon zest
1/2 ts Salt
1/4 ts Ground black pepper
2 tb Fresh lemon juice
Additional lemon zest; opt

In a Dutch oven or stockpot, heat oil over medium heat.
Add onion; cook and stir until tender, 4-5 minutes. Add
garlic and ginger; cook 1 minute longer. Stir in
carrots, broth, zest, salt and pepper; bring to a boil.
Reduce heat; simmer, covered, until carrots are tender,
10-12 minutes. Pulse mixture in a blender or with an
immersion blender to desired consistency; stir in lemon
juice. If desired, garnish with additional lemon zest.

Jenna Olson, Manchester, Missouri

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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