Let's Cook with Meg and Ted

Carrot, ginger and lemon soup

This tastes amazingly good, but is very easy

butter or oil
1large onion, chopped
2 tablespoonsgrated fresh ginger
3 clovesgarlic, crushed
600gcarrots, peeled and chopped
2 teaspoonsgrated lemon zest
3 cupsstock
salt and pepper

Saute the onion for 5 minutes, add the ginger and garlic and saute 2 minutes more. Add chopped carrots and lemon peel, saute 1 minute. Add the stock and bring to the boil. Reduce the heat, cover partially and simmer until carrots are very tender, about 20 minutes.

Remove from the heat and cool slightly. Puree the soup in batches in a blender, then return to the pot. Add salt and pepper to taste, bring to just under a simmer, and serve.

For a different taste, you can squeeze in a bit of lemon juice at the end too - but be careful, because it only takes a tiny amount to make a big difference in taste. I'd probably add the lemon in summer, but leave it out in winter - it makes the soup much lighter and less root-vegetables-around-the-fireside.

P.S. If you use bought stock, like Campbells or Maggi, dilute it to about 25% concentration before you use it, so the soup tastes of something other than stock.

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