Creamy Ginger Carrot Soup with Lemon Cream

Ingredients:

600g carrots - peeled and cut into bite size cubes.

1 large onion - chopped

1 tablespoon fresh ginger -finely chopped

25g unsalted butter

2 cloves garlic - minced

675 ml stock

finely grated zest of one lemon

55ml sour cream

fresh chives - chopped

Method:

Melt butter in a large heavy pot.

Add the onions and cook for a few minutes until soft.

Put in the ginger and garlic and cook for a further 2 to 3 minutes.

Add the chopped carrots to the pot and sauté for a few minutes.

Pour in the stock and bring to the boil.

Reduce heat and simmer for about 20 minutes until carrots are tender.

In a small bowl combine the sour cream and the grated lemon rest.

Cover and cool in the fridge.

Allow the soup to cool, then pureé the soup.

Return the soup to the heat and season with salt and pepper.

Bring to a quick boil. Just before serving add some more fresh ginger.

Pour the soup in bowls and place a dollop of the lemon cream in the middle of the soup.

**Garnish with chives.

Verdict:

This is a spicy, aromatic and wonderfully flavorful soup.

Forget any carrot soup you have tasted before.

The ginger combined with the tangy lemon cream brings bursts of different tastes to your senses.

Soeren ladled bowlfuls of the soup and could not get enough. Healthy and nutritious all the way.

Delectable harmony of aromas.

Brings joy to watch them enjoy something that was so easy to make.