I think it's time for a change, you may get disgusted...

This vibrant soup is a perfect addition to your fall line-up. I am sitting next to an open window.  The breeze in the trees is delightfully noisy... ideal soup weather. The ingredients are basic, but the combination of carrots, ginger and lemon is a welcome burst for your taste buds. The brightness of this soup would lend way for an excellent starter to a meal, as it would cleanse the palate prior to a main course. The ginger and lemon do an superior job of cutting the sweetness provided from the carrots. This soup freezes beautifully, I encourage you to make extra so that you will have it on hand for those busy holiday times quickly approaching. I do not think there is much that exceeds warm soup and a sandwich for lunch on a cool breezy day.

Carrot Ginger Lemon Soup

• 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 (more for garnish)

1 small carrot, peeled, grated (garnish)

Melt butter in heavy large pot over medium-high heat. Add onion; saute 4 minutes. Add ginger and garlic; saute 2 minutes. Add chopped carrots, tomatoes and lemon peel; saute 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 blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. Bring soup to simmer, thinning with more stock, if desired. Top with grated carrot, chives, and a squeeze of lemon juice.

Until tomorrow...Peace.