Carrot Ginger Soup

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 3 teaspoons minced fresh gingerroot
• 4 large carrot, peeled and chopped
• 3 cups vegetable broth
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons fresh lemon juice

1. In a Dutch oven or stock pot, 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 until desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest.
2. Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary.

olive oil, onion, garlic, fresh gingerroot, carrot, vegetable broth, lemon zest, salt, ground black pepper, lemon juice

Taken from www.tasteofhome.com/recipes/carrot-ginger-soup/ (may not work)