Ingredients:
[hd]For the Carrot and Ginger Soup[/hd]
600g of carrots peeled and chopped
2 medium onions, peeled and chopped
1 garlic clove, peeled and crushed
3 tbsp olive oil
1 tsp powdered ginger
1 tsp medium curry powder
1 1/2 lt good vegetable stock
sea salt and black pepper
pared rind of 1 lemon
[hd]For the Lemon Herb Cream[/hd]
200g crème fraîche
finely grated rind of one lemon
2 tsp chopped parsley
2 tsp chopped chives
method:
- Heat the olive oil in a pan and add the onions and carrots, cook for several minutes, stirring. Then add the garlic, ginger and curry powder and cook for a further 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 liquidise. Taste and season. Reheat to serve.
- Next, make the cream. Stir all the ingredients together gently, or the crème fraîche will go runny, and then spoon a dollop into the middle of each bowl of soup, garnish with chives or parsley if you wish. Serve with wholemeal crusty bread.
