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Carrot and GInger soup with lime

Submitted by SYLVIA 11 June 2009

Swirl the cream in if you wish when serving either hot or cold



1 tbsp oil for frying,1tbsp finely grated ginger,2 garlic cloves crushed,2 small sliced onions,2lb/1 kg sliced carrots,1 1/2 pts/ 850 mls veg stock,5 fl ozs/150 mls milk,5fl ozs/150 mls double cream (optional),salt and pepper


Heat the oil and soften the onions for about 10 mins adding the garlic and ginger for the last couple of mins. Add the carrots and stock, bring to boil and simmer for 20 mins until carrots are tender. Cool a little and puree. Stir in the lime juice little at a time and then add the milk and seasoning.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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