Carrot & Ginger Soup with Lemon Herb Cream

Saved OneNote recipe from a Yummly clipping. No external directions are required.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a saucepan. Cook onions and carrots for several minutes, stirring without browning.

Step 2

Add garlic, ginger and curry powder and cook for 1 minute. Add stock and pared lemon rind. Half-cover and simmer gently for 20 minutes until carrots are tender.

Step 3

Cool slightly and blend smooth. Season with sea salt and pepper, then reheat.

Step 4

Mix crème fraîche, grated lemon zest, parsley and chives. Serve a spoonful on each bowl.