This carrot and ginger soup is a fantastic winter warmer – the ginger heats you up from the inside out, making it the perfect choice if you’re feeling a bit under the weather. This soup freezes well, and the carrots give the soup a lovely sweetness, so it’s great for kids. It’s full of vitamins and nutrients as well as loads of veg, which makes it a perfect part of your 5-a-day! It is quite a filling soup, so you could serve it for lunch, as a snack meal with cheese and fruit afterwards, or you could dish it up for dinner for the whole family. Soup is hard to scale up or down, unless you double the proportions, so if this is too much, you might be better of simply freezing it so you can have a meal that’s ready to go and waiting in the freezer.
- For the soup:
- 600g of carrots, peeled and chopped
- 2 medium onions, peeled and chopped
- 1 clove of garlic, peeled and crushed
- 3tbsp 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
- For the lemon herb cream, for serving:
- 1 x 200g crème fraîche
- Finely grated rind of one lemon
- 2tsp chopped parsley
- 2tsp chopped chives
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.
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.
Cool slightly, then liquidise the soup until smooth. Taste and season with sea salt and black pepper. Reheat to serve.
For the lemon herb cream: Mix all the ingredients together and serve a spoonful on top of the soup