Carrot and Ginger Soup

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Carrot and Ginger Soup
1 ½ lbs carrots, peeled and chopped
2 medium onions, peeled and roughly chopped
1 clove garlic, peeld and crushed
3 tbs extra virgin olive oil
1 tsp powdered ginger
1 tsp medium curry powder
3 pints chicken or vegetable stock
Sea salt and black pepper
Rind of 1 lemon, finely shredded
lemon cream:
7 oz 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 whole meal crusty bread.

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