By Joyce Goldstein
Most carrot soups are very rich and filling, but the lemon juice adds a lightness to this soup and the mint or fresh cilantro garnish is also a refreshing touch.
Peel and trim the carrots. Cut 6 carrots into thin julienne strips, about 1½ inches long and ⅛ inch wide. Do this on a mandoline if you have one; save all the ends and add them to the soup. Blanch the julienne