Serves 6
Prep time 10 minutes
Cook time 40 minutes
- 600g Red Tractor carrots, peeled and chopped
- 2 medium Red Tractor onions, peeled and chopped
- 1 clove Red Tractor garlic, crushed
- 1 tsp powdered ginger
- 1 tsp medium curry powder
- 1.5 pints / 900ml good vegetable stock
- zest of 1 Red Tractor lemon
- 3 tbsp olive oil
- sea salt and black pepper
- For the lemon herb cream
- 200g crème fraiche
- zest of 1 Red Tractor lemon
- 2 tsp Red Tractor parsley, finely chopped
- 2 tsp Red Tractor chives, finely chopped
Heat the oil in a saucepan, add the carrots and onions and cook for 5-10 minutes, stirring from time to time. Do not allow the vegetables to brown.
Add the garlic, ginger and curry powder to the pan and cook for a further minute. Add the stock and lemon zest, bring to the boil and simmer for 25-30 minutes, or until the carrots are tender.
Liquidise the soup until smooth, taste and season with salt and pepper. Reheat to serve, with the lemon cream.
To make the lemon cream, mix together the crème fraiche, lemon zest and herbs. Spoon a dollop into the middle of each bowl and garnish with extra herbs if you wish. Serve with crusty wholemeal bread.
For more great carrot recipe ideas visit www.britishcarrots.co.uk
