600 g of carrots, peeled and chopped
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
11/2 liters good stock, chicken or vegetable
sea salt and black pepper
pared rind of one lemon
1 x 200 g crème fraiche
finely grated rind of one lemon
2 tsp chopped parsley
2 tsp chopped chives
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 liquidize 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.