Carrot and Ginger Soup with Lemon Cream

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • 1-½ lbs carrots peeled and chopped
  • 2 medium onions chopped 
  • 1 clove garlic peeled and crush
  • 3 tbsp olive oil
  • 1 tsp powdered ginger
  • 1 tsp medium curry powder
  • 1.6 liters chicken stock
  • salt and black pepper to taste
  • 1 lemon peel, finely shredded
Lemon Cream
  • 200g creme fraiche
  • Grated skin of 1 lemon
  • 2 tsp fresh parsley, chopped
  • 2 tsp chives, chopped
  • Heat the olive oil in a pan and add the onions and carrots stir them until soft.Do not brown the vegetables.
  • Add the garlic, ginger and curry powder and cook for a further minute.
  • Add the stock and lemon strips to the pan, half cover the pan with lid, and simmer gently for 20 minutes until the carrots are tender.
  • Liquidize the soup until smooth.and season with salt and black pepper.
  • To make the cream, stir all the ingredients together gently, or the creme fraiche 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 crusty bread.
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