600 g of carrots, peeled and chopped
2 medium onions, peeled and chopped
1 clove of garlic, peeled and crushed
3 tbsp 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
1 x 200 g crème fraîche (lemon herb cream)
finely grated rind of one lemon (lemon herb cream)
2 tsp chopped parsley (lemon herb cream)
2 tsp chopped chives (lemon herb cream)
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.
2. 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.
3. Cool slightly, then liquidise the soup until smooth. Taste and season with sea salt and black pepper. Reheat to serve.
4. For the lemon herb cream: Mix all the ingredients together and serve a spoonful on top of the soup.