Carrot Lemon Soup with Ginger

This morning I had a strange craving for avgolemono soup, but I was out of eggs.  Further my poor little food processor hadn't seen much love lately. 

So I devised this quick, refreshing soup recipe.

Only the greatest addition to my kitchen, ever.

• 1 Tbs olive oil
• 3 large carrots, shredded (~2 cups)
• 1/4 medium onion, chopped
• 1 large clove garlic, minced
• 1 tsp fresh grated ginger
• Zest of ~1/2 lemon
• 1/3 cup rice
• 3 cups vegetable stock
• 2 Tbs fresh lemon juice
• Salt
• lemon wedges

1. In a large pot, over medium heat soften the onion in olive oil for about 5 minutes.  Add the garlic, and cook another 2 minutes.  Add ginger, carrots, rice, lemon zest, and vegetable stock.
2. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until rice is fully cooked.
3. Transfer contents to a blender (or use an immersion blender) and carefully pulse 3-5 times.  
4. Return to pot, stir in lemon juice, salt according to taste, and serve with lemon wedges.

Notes:

• Fresh ginger makes a big difference- what isn't used can be tossed in the freezer in a zip lock bag and used later.

Yields 4 servings