Carrot and Ginger Soup brightens a winter's day but is also perfect in the lighter months. This Carrot and Ginger Soup Recipe is packed with healthy fresh, carrots and warming, tingling spices of ginger and a light sprinkling of curry powder which gives it a slight kick.
This soup freezes well, so make a large batch. The carrots give the soup a lovely sweetness, so children really like it and its 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.
Ingredients:
•1 ½ lbs/700g carrots, peeled and chopped
•2 medium onions, peeled and roughly chopped
•1 clove garlic, peeld and crushed
•3 tbsp extra virgin olive oil
•1 tsp powdered ginger
•1 tsp medium curry powder
•3 pints /1.6 litres chicken or vegetable stock
•Sea salt and black pepper
•Rind of 1 lemon, finely shredded
•LEMON CREAM
•7 oz/200g creme fraiche
•Grated rind of 1 lemon
•2 tsp fresh parsley, chopped
•2 tsp chives, chopped
Preparation:
•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 liquidize the soup until smooth.
•Taste and season with sea salt and black pepper.
• Reheat to serve.
•To make the cream, stir all the ingredients together gently, or the crème fraiche 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.
