Carrot, Ginger and Zesty Lemon Soup

Essential Cuisine

Essential Cuisine

Standard Supplier 23rd February 2012
Essential Cuisine

Essential Cuisine

Standard Supplier

Carrot, Ginger and Zesty Lemon Soup

A zesty little number!


  • Serves: 4 x 250ml portions
  • Tips: Why not finish your soup with a spoonful of natural yoghurt
  • 10g Butter
  • 100g Chopped onion
  • 1 Crushed garlic clove
  • ½tsp Ground ginger
  • 15g Fresh Ginger
  • 5g Sugar
  • ½ Small chopped red chilli
  • 300g Peeled and diced Carrots
  • 100g Peeled and diced potato
  • 20g Essential Cuisine Vegetable Stock
  • 2 Pieces of lemon rind
  • 1 litre Water
  • 100ml Double Cream
  • Good Twist of freshly ground pepper
  • Sea Salt Season to your taste
  • 1tsp Finely chopped coriander


1. Melt butter in a suitable pan and add the chopped onions and garlic, fry gently until they are tender, with not too much colour.
2. Add ginger, chilli and carrots and cook gently for 2-3 minutes.
3. Add potatoes, water and Essential Cuisine Vegetable Stock and Lemon Rind, bring to the boil.
4. Simmer for 20 minutes or until the carrots and potatoes are tender.
5. Remove the lemon rind and puree in a liquidiser or using a stick blender until smooth.
6. Finally, reheat your soup and season to your taste, your Carrot, Ginger and Zesty Lemon Soup is now ready to serve in warm bowls sprinkled with chopped coriander.

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