Ginger and Carrot Soup with Lemon Herb Cream
- Serves:
- 4
- Ready in:
Ingredients
For the Carrot and Ginger Soup
- 600g of carrots peeled and chopped
- 2 medium onions, peeled and chopped
- 1 garlic clove, peeled and crushed
- 3 tbsp olive oil
- 1 tsp powdered ginger
- 1 tsp medium curry powder
- 1 1/2 lt good vegetable stock
- sea salt and black pepper
- pared rind of 1 lemon
For the Lemon Herb Cream
- 200g crème fraîche
- finely grated rind of one lemon
- 2 tsp chopped parsley
- 2 tsp chopped chives
Method
- 1
Heat the olive oil in a pan and add the onions and carrots, cook for several minutes, stirring. 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. Taste and season. Reheat to serve.
- 4
Next, make the cream. 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.
PER SERVING: 27.9g FAT (Excluding extras)
Ginger and Carrot Soup with Lemon Herb Cream was taken from 71 of COOK VEGETARIAN
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For the Carrot and Ginger Soup
- 600g of carrots peeled and chopped
- 2 medium onions, peeled and chopped
- 1 garlic clove, peeled and crushed
- 3 tbsp olive oil
- 1 tsp powdered ginger
- 1 tsp medium curry powder
- 1 1/2 lt good vegetable stock
- sea salt and black pepper
- pared rind of 1 lemon
For the Lemon Herb Cream
- 200g crème fraîche
- finely grated rind of one lemon
- 2 tsp chopped parsley
- 2 tsp chopped chives
- 1
Heat the olive oil in a pan and add the onions and carrots, cook for several minutes, stirring. 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. Taste and season. Reheat to serve.
- 4
Next, make the cream. 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.
PER SERVING: 27.9g FAT (Excluding extras)
Ginger and Carrot Soup with Lemon Herb Cream was taken from 71 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
