SOUPS - CARROT GINGER SOUP

Makes 4 servings

1/4 cup (1/2 stick) butter

1 1/2 cups chopped onion

1 tablespoon finely chopped peeled fresh ginger

1 1/2 teaspoons minced garlic

1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)

2 tomatoes, seeded, chopped (about 1 1/3 cups)

1 1/2 teaspoons grated lemon peel

3 cups (or more) chicken stock

2 tablespoons fresh lemon juice

4 tablespoons sour cream

1 small carrot, peeled, grated

Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut 1 minute. Add 3 cups stock 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. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.

MY NOTE:  (1) I didn’t have regular tomatoes this time so I used cherry tomatoes (2) I tried it with orange zest and orange juice, great taste. (3) To make homemade chicken broth by putting enough water in to cover the chicken backs/quarters then bring it to a boil, then cover and simmer for about 5-10 minutes and turn off the heat.  Leave it for 45 minutes before using.

From June 1997 Bon Appétit.