Cream of carrot soup
To make this sweet-scented and pungent sauce will require minimum time and ingredients from you. And in the end you are going to get a reasonably spicy, herby and nutritious soup, topical and easy to make any time of the year. Besides, it'll be a great option for vegetarians and those, who are fasting.
Daria Boronina, photographer.
For 2-3 servings of the soup you will need:
3 large carrots
4 cloves garlic
1,5 teaspoon curry powder
1 teaspoon grated fresh ginger
½ lemon juice
1,5-2 cups water
salt and pepper to taste
Cut carrots into rings, cut tomato and onion into four parts.
Dress chopped vegetables with a small amount of melted butter, put on a baking tray lined with parchment paper, sprinkle with curry powder and dried basil.
Bake at 180 degrees for about 20 minutes until the carrots soften.
Blend baked vegetables with lemon juice, grated ginger and a teaspoon of curry powder, adding water as necessary to achieve the desired thickness of your soup. Add salt and pepper to taste.
Enjoy your meal!