Serves: 4

Carrot and Ginger Soup

FG 0 | CC 4

Calories: 110 kcal
Carrot and ginger soup
  1. Heat the olive oil in a saucepan and add the onions and carrots, cook for several minutes, stirring from time to time.
  2. Take care not to brown the vegetables.
  3. Add the garlic, ginger and curry powder and cook for a further minute.
  4. 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.
  5. Cool slightly then liquidise until smooth.
  6. Taste and season with sea salt and black pepper.
  7. Reheat to serve.

Optional for special occasions:
Lemon Herb Cream:
  • 4 tbsp crème fraiche
  • Rind of half a lemon (finely grated)
  • 2 tsp chopped parsley
  • 2 tsp chopped chives
To make the cream
  1. Gently stir all of the ingredients together, then spoon into the middle of each bowl of soup.
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