Carrot and ginger soup
Average rating:
This soup freezes well, the carrots give the soup a lovely sweetness, so it's great for kids. Good for part of the 5-a-day! It is quite a filling soup, so you could serve it for lunch as a snack meal with cheese and fruit afterwards.
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Serves: 4
Ingredients
- The soup600g of carrots peeled and chopped
- 2 medium onions, peeled and chopped
- 1 clove of garlic, peeled and crushed
- 3tbsp olive oil
- 1tsp powdered ginger
- 1tsp medium curry powder
- 11/2 litres good stock, chicken or vegetable
- Sea salt and black pepper
- Pared rind of one lemon
- Lemon herb cream
- 1 x 200g crème fraîche
- Finely grated rind of one lemon
- 2tsp chopped parsley
- 2tsp chopped chives
Method
- 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 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 the soup until smooth. Taste and season with sea salt and black pepper. Reheat to serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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