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Carrot and ginger soup

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.

Serves: 4
Skill level: Easy peasy
Costs: Mid-price

Spice level Mild
5 a day portion1
Make in advance

Ingredients

For the soup:

600g 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

For the lemon herb cream, for serving:

1 x 200g crème fraîche
Finely grated rind of one lemon
2tsp chopped parsley
2tsp chopped chives

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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 min. Add the stock and lemon strips to the pan, half cover the pan with its lid, and simmer gently for 20 mins 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.
For the lemon herb cream: Mix all the ingredients together and serve a spoonful on top of the soup

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