Britishcarrots.co.uk
A simple, warming and zesty soup – perfect for cold winter days. Serve with butter and crusty bread.
Serves 4
What You’ll Need:
- 2 medium onions, peeled and chopped
- 1 clove of garlic, peeled and crushed
- 3 tbsp olive oil
- 1 tsp powdered ginger
- 1 tsp medium curry powder
- 1 1/2 litres good stock, chicken or vegetable
- Sea salt and black pepper
- Pared rind of one lemon
For the lemon herb cream:
- 1 x 200g crème fraîche
- finely grated rind of one lemon
- 2 tsp chopped parsley
- 2 tsp chopped chives
What To Do:
1. 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.
2. 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.
3, Cool slightly, then liquidise the soup until smooth. Taste and season with sea salt and black pepper. Reheat to serve.
4. To make the cream simply 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.
Recipe from Britishcarrots.co.uk