Carrot Ginger Soup

(From The Moosewood Cookbook)

2 lbs carrots
4 cups water
1 T butter or oil
1½ cups chopped onion
2 medium cloves garlic, minced
2 T freshly grated ginger
1½ t salt
¼ t each of cumin, ground fennel, allspice, dried mint
3-4 T fresh lemon juice

1. Peel and trim carrots and cut them into 1-inch chunks. Place in medium saucepan with the water, cover and bring to a boil. Simmer until tender -10-15 minutes.

2. Meanwhile, heat the butter or oil in a small skillet. Saute onions over medium heat for about 5 minutes.

3. Add garlic, ginger, salt and spices. Turn heat to low and saute for another 8-10 minutes until onions are very soft. Stir in lemon juice.

4. Using a food processor or blender, puree everything together. You will need to do this in several batches. Transfer the puree to a large pot and heat gently just before serving.