savory carrot soup
(courtesy of Ellie's kitchen)
1/4 cup olive oil
2 1/2 cups chopped yellow onion
(about 2-3 small)
1 tablespoon finely chopped
ginger
2 1/2 teaspoons freshly minced
garlic
5 cups chopped carrots
5 cups vegetable broth
Zest of one lemon and juices
Heat
the oil in a large pot over medium heat. Add the onions and cook until
translucent, stirring frequently so the onions don’t brown. Add the garlic and
ginger until fragrant. Add chopped carrots and lemon zest. Cook for 3-5 more
minutes until the carrots start to absorb the flavor. Add broth and bring to
boil. Simmer until the carrots are tender. Blend in batches until smooth. Return
to pot and add lemon juice. Serve and season with salt and pepper. Garnish with
fresh herbs.
Note: We also use this soup as a dip for raw veggies and tortilla chips. My kids love it!
