| Carrot and ginger soup |
|
600 g (1 lb 5 oz) carrots, chopped 2 onions, chopped 1 clove garlic, crushed 1 tsp each of powdered ginger and curry powder 1.5 lt (2 pt 12 fl oz) chicken or vegetable stock Pared rind of 1 lemon 1 x 200 g pot crème fraiche Finely grated rind of 1 lemon 2 tsp each of parsley and chives, chopped
Heat three tbsp olive oil in a pan, add carrot and onion and cook for several minutes without browning. Add garlic, ginger and curry powder and cook for one further minute. Add stock and pared lemon rind, half cover pan with its lid and simmer for 20 minutes or until carrots are tender. Cool slightly, season with salt and pepper, then liquidise until smooth. |
