This soup can be frozen in the refrigrator, the carrots give the soup a lovely sweetness, so it’s great for kids. It is quite a filling soup, so you could serve it for lunch as a snack meal with cheese and fruit afterwards
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Ready Time: 25
Ingredients
- 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
Recipe Steps:
- 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 liquidize 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