Cruelty Free Beauty

Eco Living

Vegan Recipes

Popular recipes


Ginger and Carrot Soup with Lemon Herb Cream

Serves: 4

Cost Cutting Eco Friendly Freezes Well

Ginger and Carrot Soup with Lemon Herb Cream Recipe: Veggie


[hd]For the Carrot and Ginger Soup[/hd]
600g of carrots peeled and chopped
2 medium onions, peeled and chopped
1 garlic clove, peeled and crushed
3 tbsp olive oil
1 tsp powdered ginger
1 tsp medium curry powder
1 1/2 lt good vegetable stock
sea salt and black pepper
pared rind of 1 lemon

[hd]For the Lemon Herb Cream[/hd]
200g crème fraîche
finely grated rind of one lemon
2 tsp chopped parsley
2 tsp chopped chives


  • Heat the olive oil in a pan and add the onions and carrots, cook for several minutes, stirring. 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 liquidise. Taste and season. Reheat to serve.
  • Next, make the cream. Stir all the ingredients together gently, or the crème fraîche 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 wholemeal crusty bread.
Print Recipe
Instagram Logo

Did you make this recipe?

Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood


App store Amazon Google Play

More recipes