This recipe for Carrot and Ginger Soup with Lemon is on the menu for my March 16th cooking class!  It is the perfect spring soup!  I added extra ginger because I love the flavor of ginger and it has just the right amount of lemon to bring out the flavor of the carrots.  Just a spoonful of sour cream on the top adds creaminess without adding too many extra calories.  Make this soup for a light lunch or as a first course for a Spring dinner.  On the menu for the cooking class, I’m pairing it with my Chicken Roulade stuffed with goat cheese.

The beautiful plate and bowl were made by my daughter Rebecca.  You can see more of her work at Rebeccaleighsmith.com.

Photography by Sara-anne Photography

Recipe

Soup is one of my favorite things!  It’s so nice to sit and have a warming bowl of soup, but it’s not always just about the food; cooking is about being surrounded by the people that you care about and serving them a meal prepared with love.  Good food, prepared with good ingredients and served with love is one of the most precious things in life.

I hope you’ll make this lovely soup!  It’s really good for every season because carrots are always available.

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