Ingredients
1 tablespoon olive oil1 small onion, chopped1 garlic clove, minced3 teaspoons minced fresh gingerroot4 large carrots, peeled and chopped3 cups vegetable broth2 teaspoons grated lemon zest1/2 teaspoon salt1/4 teaspoon ground black pepper2 tablespoons fresh lemon juiceAdditional lemon zest, optional
Preparation
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.
