![Carrot soup with ginger and lemon](https://static.wixstatic.com/media/050c70_1bd0820673c847d6bf802cef0879f0d1.jpg/v1/fill/w_350,h_249,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/050c70_1bd0820673c847d6bf802cef0879f0d1.jpg)
Carrot Soup with Ginger & Lemon
Ingredients:
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4 Toppits Ginger Pop Herbs
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3 Toppits Garlic Pop Herbs
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2 Toppits Parsley Pop Herbs
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1 Toppits Chili Pepper Pop Herb (optional)
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¼ cup (½ stick) butter
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1 ½ cups chopped onions
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1 ¼ pounds (about 3 cups) medium carrots, peeled, chopped
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2 tomatoes (about 1 ⅓ cups), seeded, chopped
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1 ½ tsp. grated lemon peel
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3 cups (or more) chicken stock or canned low-salt broth
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2 tbsp. fresh lemon juice
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Salt & pepper to taste
Garnish:
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4 tbsp. sour cream
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¼ cup sliced almonds (or pumpkin seeds), toasted
Directions:
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Melt butter in a large pot over medium-high heat and add onions; sauté 5 minutes. Add ginger, garlic, parsley and chili pepper, sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel, sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 30 minutes. Cool slightly.
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Puree soup in batches in blender (or using a hand immersion blender directly in the pot). Return soup to pot and mix in lemon juice and season with salt and pepper. (Can be made 1 day ahead.) Cover and chill.
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Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and toasted almonds.