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Source: Stop and Smell the Rosemary

Cream of Carrot and Lemon Soup
A delicious way to make sure you get your daily dose of healthy vegetables.
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Serves: 6-8
Prep Time: 10 minutes
Cook Time: 60 minutes
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4 tablespoons plus 2 tablespoons unsalted butter
1 large onion, chopped
1 large clove garlic, sliced
1 1/2 pounds carrots, peeled and sliced
3 tomatoes, chopped
1 russet potato, peeled and sliced
1/4 cup chopped fresh basil, or Italian parsley
4 cups chicken stock, or 3 cups canned chicken broth and 1 cup water
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 cup creme fraiche
1/4 teaspoon Tabasco sauce
1/4 cup fresh lemon juice
carrot, curls
creme fraiche
fresh Italian parsley

Melt 4 tablespoons butter in a large saucepan. Add onion and garlic. Saute until softened, but not browned. Add carrots, tomatoes, potato, basil, stock, salt, pepper, and remaining 2 tablespoons butter. Bring to a boil, then reduce heat and simmer uncovered 15 minutes. (The recipe can be made up to 2 days ahead and refrigerated at this point.) Remove from heat and add lemon juice. Serve in individual bowls garnished with a carrot curl, a dollop of creme fraiche, and a sprig of parsley.

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