Another clean, lean and mean winter soup for you…
This Carrot and Ginger Soup with Lemon Cream is a light and low calorie dish full of nutrients to warm the belly while the Wintery months prevail.
Prep Time: 10 mins
Cook Time: 25 mins
Ingredients:
- 700g carrots, chopped
- 2 medium onions, peeled and roughly chopped
- 1 clove garlic, peeld and crushed
- 3 tbsp extra virgin olive oil
- 1/4 ginger stem
- 1 tsp medium curry powder
- 3 pints chicken or vegetable stock
- Sea salt and black pepper
- Rind of 1 lemon, finely shredded
Lemon Cream
- 200g half fat creme fraiche
- Grated rind of 1 lemon
- 2 tsp fresh parsley, chopped
- 2 tsp chives, chopped
- 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 minute.
- Add the stock and lemon strips to the pan, half cover the pan with its lid, and simmer gently for 20 minutes until the carrots are tender.
- Cool slightly, then liquidize the soup until smooth.
- Taste and season with sea salt and black pepper.
- Reheat to serve.
- To make the cream, stir all the ingredients together gently, or the crème 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 wholemeal crusty bread.
Enjoy clean living and healthy eating…x
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