Spicy Carrot Ginger Soup With Lemon

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3 chantenay carrots or 5-6 regular carrots, peeled and cut into half inch slices

1 medium onion chopped

1 inch fresh ginger root, grated

2-3 Thai chilies or 1 serrano chili, chopped and seeded (optional)

1 tsp tumeric

1 qt vegetable or chicken broth

2 cups water

1/2 lemon juiced (and zest if desired)

1/2 tbsp preserved lemon strips

Crème fraîche


1 tbsp butter or olive oil

salt to taste

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