• Cooking Time: 25
• Servings: 2-4
• Preparation Time: 5
• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, chopped
• 2 medium cloves garlic, minced
• 1 tablespoon minced ginger
• 4 1/2 cups of carrots, chopped (approx. 6-7 large carrots = 1.5 lbs)
• 4 cups of vegetable stock (or water with a bit of salt)
• 1/2 teaspoon ground cumin
• Juice from ½ lemon
• Salt and pepper to taste

1. Heat the olive oil in a large, heavy soup pot over medium heat. Add the garlic and onions and saute for a few minutes or until the onions start to get translucent.
2. Add the stock, carrots, and ginger, and bring to a gentle boil.
3. Lower the heat and simmer for 20 – 30 minutes or until the carrots are tender.
4. Remove from heat and cool for a few minutes.
5. Puree with a blender or hand blender. If using a blender, blend in small batches with a kitchen towel over the hole in the lid, allowing some of the hot steam to escape. Add lemon juice, cumin and salt & pepper to taste.

FEATURING: Carrots, onions, garlic... and ginger! A friend first shared this recipe with us a few years ago and we loved it but then lost the recipe! We were thrilled to find it again on Culinary Inclined, another one of our CSA's food blog. Note: you can roast the carrots with a little olive oil at 375°F for 1 hour if you want (that's how it was first made for us) but I rarely do!