1. In large stockpot bring vegetable stock to boil.
2. In the meantime, in heavy skillet, heat oil, add onion and saute until onion is soft (about 3-5 minutes). Add ginger and garlic, and saute for additional 2 minutes. Add Italian parsley, lemon thyme, carrots, tomatoes and lemon peel and saute for additional 2 to 3 minutes.
3. Add vegetable mixture to the boiling stock. Reduce heat, cover and simmer 20 to 30 minutes, or until carrots are tender.
4. Keeping pot handy, transfer soup to blender and puree. (may be done in two batches). Return soup to pot, add lemon juice, and season with salt and pepper if needed.