Ingredients
SOUP:--
600 g carrots, peeled & chopped
½ tsp SIDS CRAZY SALT
2 onions, chopped
1 clove garlic, crushed
3 tbsp rice bran oil
1 tsp powdered ginger
1 tsp curry powder
1½ litres vegetable stock
SIDS SALT & PEPPER to taste
Pared rind of one lemon
LEMON HERB CREAM:--
200 g crème fraîche
Fine grated rind of one lemon
2 tsp chopped parsley
2 tsp chopped chives
Directions
Heat the olive oil in a saucepan and add SIDS CRAZY SALT, onions and carrots then cook for several minutes, stirring from time to time. Do not brown the vegetables. 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 blitz the soup until smooth. Taste and season with SIDS SALT & PEPPER. Reheat to serve.
For the lemon herb cream: Mix all the ingredients together and serve a spoonful on top of the soup.
