Carrot and Ginger Soup

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.

Carrot and Ginger Soup

Ingredients

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.

by Faiza Anjum 

www.faizafoods.blogspot.com