Carrot Soup

– adapted from Nourishing Traditions by Sally Fallon

2 medium onions, chopped

1 pound carrots, sliced

2-4 tbsp. butter

2 tsp. curry powder (optional)

1 ½ qt. chicken or vegetable stock

½ tsp. grated lemon rind

½ tsp. grated ginger

salt and pepper, to taste

For topping: sour cream, yogurt, creme fraiche, etc.

Saute onions and carrots in butter for a few minutes. Add curry powder and stir. Add stock, and bring to a boil. Add lemon rind and ginger. Reduce heat, simmer covered, until carrots are tender (about 15-30 min). Puree soup with handheld immersion blender. Season to taste. Serve with a dollop of yogurt, sour cream, or creme fraiche.

Serves 4-6