Carrot and Ginger
Soup brightens a winter's day but is also perfect in the lighter months. It is
packed with healthy fresh, carrots and warming, tingling spices of ginger and a
light sprinkling of curry powder which gives it a slight kick.
This soup freezes well, so make a large batch. The carrots give the soup a lovely sweetness, so everyone will like it. It is quite a filling soup, so you could serve it for lunch as a snack meal with cheese and fruit afterwards.
This soup freezes well, so make a large batch. The carrots give the soup a lovely sweetness, so everyone will like it. It is quite a filling soup, so you could serve it for lunch as a snack meal with cheese and fruit afterwards.
 |
| Carrot and Ginger Soup |
700g carrots, peeled and chopped
2 medium onions, peeled and roughly chopped
1 clove garlic, peeled and crushed
3 tbsp extra virgin olive oil
1 tsp powdered ginger
1 tsp medium curry powder
1.6 liters chicken or vegetable stock
Sea salt and black pepper
Rind of 1 lemon, finely shredded
LEMON CREAM
200g creme fraiche
Grated rind of 1 lemon
2 tsp fresh parsley, chopped
2 tsp chives, chopped
Preparation
Heat the olive oil in a saucepan and add the onions and carrots, cook
for several minutes stirring from time to time. Do not brown the vegetables.
Then add the garlic, ginger and curry powder and cook for a minute.
Add the stock and lemon strips to the pan, half cover the pan with its
lid, and
simmer gently for 20 minutes until the carrots are tender
Cool slightly, then liquidize the soup until smooth.
Taste and season with sea salt and black pepper
Reheat
to server.
add a spoon of cream middle of each bowl of soup, garnish with parsley if
you wish. Serve with wholemeal crusty bread.
