Do you need prescription medication? Ask Your Dr for confidential and convenient access to certain medications. Enter your postcode to find your nearest pharmacy that can help.Warming winter soup
Fed up of the same old carrot and coriander soup? Then why not try this delicious alternative (the ginger and curry powder will help keep you warm when the weather turns chilly)? A filling soup, it makes an ideal winter weekday lunch…
Carrot and Ginger Soup with Lemon Herb Cream
Serves 4
Ingredients
- 600g carrots, peeled and chopped
- 2 medium onions, peeled and chopped
- 1 clove garlic, peeled and crushed
- 3tbsp olive oil
- 1tsp powdered ginger
- 1tsp medium curry powder
- 1 litre chicken or vegetable stock
- Sea salt and black pepper
- Pared rind of one lemon
Lemon herb cream
- 200g creme fraiche
- Finely grated rind of one lemon
- 2tsp chopped parsley
- 2tsp chopped chives
Method
- 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.
- 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 liquidise the soup until smooth. Taste and season with sea salt and black pepper. Reheat before serving.
- To make the cream, stir all the ingredients together gently, or the creme 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.
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