Carrot and ginger soup recipe

Carrot and Ginger Soup recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Carrot and ginger soup recipe, recipe Rating: 4.6
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Ingredients

700 g	carrots, peeled, chopped
2 medium	onions, chopped
1 clove(s)	garlic, minced
3 tbsp	olive oil
1 tsp	powdered ginger
1 tsp	curry powder
1 ½ l	vegetable broth
	salt and pepper, to taste
	For the lemon cream:
200 g	crème fraîche
	grated rind of 1 lemon
2 tsp	frehs parsley, chopped
2 tsp	chives, chopped

Instructions

Heat the olive oil in a saucepan and sauté the onions and carrots for several minutes, stirring from time to time, until soft.

Add the garlic, ginger and curry powder and cook for a further minute.

Add the broth to the pan, cover the pan with a lid, and simmer gently for 20 minutes until the carrots are tender.

Cool slightly, then process the soup in a blender until smooth. Taste and season with sea salt and black pepper.

Reheat to serve.

Lemon Cream:
Stir all the ingredients together and then spoon a dollop into the middle of each bowl of soup.

Preparation time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a