Angela Chan, today’s Market shopper, is going to make Carrot Ginger Lemon Dill soup, for a special Mother’s day dinner, in a recipe adapted from HipCooks.

She starts with diced onions and carrots,

and sweats them in grape seed oil for about 10 minutes. Then she adds low sodium chicken broth and simmers for another 10 minutes, then cools and blends it in batches. After it’s blended, she adds finely chopped ginger to taste,

chopped dill for good looks (and flavor)

and a hearty squeeze of lemon for good measure.

Try this soup — it sounds delish!

This is an original post by Sarah Auerswald.

As usual, these gorgeous photos of the farmer’s market have been taken by Chelsea Magdaleno.