- Heat the olive oil in a saucepan and add the onions and carrots, cook for several minutes, stirring from time to time.
- Take care not to 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 liquidise until smooth.
- Taste and season with sea salt and black pepper.
- Reheat to serve.
Optional for special occasions:
Lemon Herb Cream:
- 4 tbsp crème fraiche
- Rind of half a lemon (finely grated)
- 2 tsp chopped parsley
- 2 tsp chopped chives
To make the cream
- Gently stir all of the ingredients together, then spoon into the middle of each bowl of soup.