Make a big batch of this soup at the beginning of the week for an easy grab-and-go lunch option.
Blend: In a blender, puree the first 7 ingredients.
Heat: In a medium saucepan, simmer the soup over medium-low until heated through, about 10 minutes; season.
Serve: In a small bowl, mix the mascarpone, lemon zest and juice, and 2 tbsp. water. Season with salt. Drizzle over the soup.
