From Rizzoli’s Great Soups
1 TBSP olive oil
1 large onion minced
2 TBSP grated gingerroot
Heat oil in a large soup pot (Dutch Oven). Add the onion and ginger and cook over low heat for 10 minutes with the lid on.
6 cups chopped carrots and/or parsnips
1/2 lemon, juiced
Add the carrots and lemon juice and cook another 3-4 minutes.
3 3/4 cup water
Add water and bring to a boil. Lower to a simmer and cook covered until the carrots are tender 20-30 minutes. Puree the soup with a hand held blender. Add salt, pepper, and thyme and honey to taste.