Carrot Ginger Soup

¹⁄₂ stick	butter
1	large onion, chopped
1 tbsp	fresh ginger, finely chopped
2 cloves	minced garlic
1 ¹⁄₄ cup	chopped carrots
¹⁄₂	sweet potato, peeled and chopped
1 ¹⁄₂ tsp	grated lemon peel
3 cup	chicken or vegetable broth
	juice of one lemon
4 tbsp	sour cream
	fresh chopped dill

Melt butter in soup pot over medium-high heat. Add the onion, ginger, garlic, carrots, sweet potato, and lemon peel. Cook these ingredients until the vegetables begin to caramelize. Add the stock broth and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, or until the carrots are very tender.

Puree the soup (by batches, if necessary) in a blender. Return to the pot, and add lemon juice and sour cream. Season with salt and pepper. To serve, ladle into bowls and garnish with sour cream, dill, and some grated carrot if desired.

Carrot Ginger Soup

Recipes collected by Colin J. Wynne