Weekend Soup Recipe

I've just bought this thermos to bring to work, so I'm trying to get in the habit of making soup over the weekend so that I'll have at least a few weekday lunches ready to take with me before I'm rushing around in the morning trying to get ready for the day.

This week, I made Carrot-Ginger Soup from The Silver Palate Good Times Cookbook. It's healthy, easy-to-make and tasty hot or cold. Recipe below, copied from this site:

Ingredients

• 6 Tbsp. olive oil
• 1 large yellow onion, chopped
• ¼ cup finely chopped fresh ginger root
• 3 cloves garlic, minced
• 7 cups chicken broth
• 1 ½ lbs. carrots, peeled and cut into ½ in. pieces
• 2 Tbsp. fresh lemon juice

Directions

1. Heat the oil in a large stockpot over medium heat.
2. Add the onion, ginger, and garlic and sauté for 15 – 20 minutes.
3. Add the broth and carrots. Heat to boiling. Reduce heat and simmer uncovered until the carrots are very tender, about 45 minutes.
4. Puree the soup in a blender or food processor, 2 – 3 cups at a time, and pour into a large bowl. When finished, pour the pureed soup back into the stockpot. Season with lemon juice.