Carrot and ginger soup recipe

Carrot and Ginger Soup recipe

Share this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
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
Share this content!
Reference: Carrot and ginger soup recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 29 times, 1 visits today)