Time
prep 0:30
total 1:00
Ingredients
| 1/4 cup | extra virgin olive oil (EVOO) | | 1 | yellow onion (chopped) | | 5 cloves | garlic (peeled and minced) | | 1 tbsp. | ginger (peeled and minced) | | 3 lbs. | carrots (peeled, chopped, and stems removed) | | 3 cups | organic low sodium chicken stock | | 3 | tomatoes (seeds removed) | | 1 tsp. | lemon zest | | Salt and pepper to taste |
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Instructions
In a large pot, heat EVOO to medium and add onion, garlic, and ginger. Stir until softened and be careful not to burn! Add carrots, saute for 2 minutes. Pour chicken stock over carrots until just covered. Add tomatoes and lemon zest. Bring to boil, then reduce heat, cover, and simmer for 30-40 minutes. Ladle soup in batches into blender. Pulse until smooth. Salt and pepper to taste.
Author's Comments
Try garnishing with croutons, julienne carrots, ginger, or lemon zest. Enjoy!
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