CARROT-CORIANDER-GINGER SOUP (A LA BRIT)

CARROT-CORIANDER-GINGER SOUP (A LA BRIT) image

Yield 4 people

Number Of Ingredients 14

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15ml/1tbsp vegetable oil
1 onion, chopped
1 thumb-length piece of ginger, peeled & grated
1 smallish baking potato
450g/1lb carrots, washed and sliced
1 clove garlic, crushed
5ml/1 tsp ground coriander
1 tsp turmeric
1.2 ltr/2 pints vegetable/chicken stock
squeeze of lemon juice
freshly grated nutmeg to taste
salt and freshly ground black pepper
creme fraiche or crema mexicana for garnish
4tbsp chopped fresh cilantro for garnish

Steps:

1. Heat the oil in a large pan, add the onions, potato, carrots, ginger, and garlic, saute for 4mins, until they are beginning to soften but not color. Stir in the ground coriander and turmeric and cook for 1min. 2. Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender. 3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Add a swirl of creme fraiche or crema mexicana and a sprinkle of cilantro, if desired.