This soup is another great use of autumnal root vegetables - but this doesn't only work in the fall, it's a great summer soup as well as the ginger gives it a lovely zing. Ginger has long been used as a natural treatment for colds and the flu and also has wonderful anti-inflammatory properties. Many people also find ginger to be helpful in the case of stomach upset and it is used in Chinese medicine for the treatment of menstrual cramps.
Prep Time: 5-10 minutes
Cooking Time: 25-30 minutes
1/4 cup (1/2 stick) butter or equivalent in refined coconut oil
1 1/2 cups chopped onion
4 inches of fresh ginger - finely grated and peeled
4 cloves of garlic - minced
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth (chicken is best but vegetable stock can be substituted)
2 tablespoons fresh lemon juice
Green onions, sea salt and pepper to serve.
Melt butter or coconut oil in heavy large pot over medium-high heat. Add onion and sauté until beginning to soften . Add ginger and garlic and sauté an additional 2 minutes. Add chopped carrots and lemon peel and fry until the veggies are just starting to brown and there is some lovely sticky stuff on the bottom of the pot.
Add 3 cups stock, scraping the sticky bits up and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
Puree soup in batches in blender or use an immersion/stick blender. Mix in lemon juice. Season with salt and pepper.
Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with green onion and black pepper.
The Ginger flavor is fuller the next day so this a great soup to make the day ahead. Be sure to cover and keep in fridge.