How to make it

  • Melt butter in a pot over medium heat add onion and saute 4 minutes add ginger and garlic saute 2 minutes add chopped carrots, tomatoes and lemon peel saute 1 minute add 3 cups of stock and bring to a boil reduce heat cover partially and simmer until carrots are tender about 20 minutes. Cool slightly
  • Puree in batches return to pot mix in lemon juice and season with salt and pepper

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