Serves 6

This is a great anytime soup and can be served either hot or cold.

2 pounds carrots

2 large yellow onions

2 cloves garlic

1 fresh lemon

3 tablespoons olive oil

1 teaspoon fresh minced ginger

6 cups Basic Vegetable Stock (see recipe on page 106)

Salt, to taste

Freshly cracked black pepper

3 fresh scallions

• Peel and dice the carrots and onions. Mince the garlic. Juice, zest, and grate the lemon.

• Heat the oil to medium in a large stockpot and lightly sauté the carrots, onions, and garlic.

• Add the stock and simmer for approximately 1 hour. Add the ginger, lemon juice, and zest. Season with salt and pepper.

• Chill and serve with finely chopped scallions as garnish.