Ginger and Carrot Soup with Lemon Herb Cream

Name: Ginger and Carrot Soup with Lemon Herb Cream
Yield: 4
Cuisine: British
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

Serves: 4

Cost Cutting Eco Friendly Freezes Well

Ginger and Carrot Soup with Lemon Herb Cream Recipe: Veggie

Ingredients
Method

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.

Print Recipe www.britishcarrots.co.uk