Carrot and ginger soup
Average rating:
This spicy soup is a great winter pick me up - lemon and herb cream takes the edge off
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Prep time: 10 mins
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Cooking time: 40 mins
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Serves: 6
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Costs: Cheap as chips
Ingredients
- 600g (1lb 5oz) carrots, peeled and chopped2 medium onions, peeled and chopped
- 1 clove garlic, crushed
- 1 tsp powdered ginger
- 1 tsp medium curry powder
- 900ml (1 1/2pt) vegetable stock
- zest of 1 lemon
- 3tbsp olive oil
- Sea salt and black pepper
- Lemon herb cream
- 200g (6oz) crème fraiche
- zest of 1 lemon
- 2tsp parsley, finely chopped
- 2tsp chives, finely chopped
Method
- Heat the oil in a saucepan, add the carrots and onions and cook for 5-10 mins, stirring from time to time. Do not allow the vegetables to brown.
- Add the garlic, ginger and curry powder to the pan and cook for 1 min. Add the stock and lemon zest, bring to the boil and simmer for 25-30 mins, or until the carrots are tender.
- Liquidise the soup until smooth, taste and season with salt and pepper.
- To make the lemon cream, mix together the crème fraiche, lemon zest and herbs.
- Pour the soup into a bowl and spoon a dollop into the middle and garnish with extra herbs if you wish.
By Fong Chau
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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Your comments
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FrancesM, posted 1 year ago
I made this soup for my flatmates and they loved it! I think the curry powder made all the difference, it gave it a nice kick!
