For soup: 25g/1oz unsalted butter 1 large onion, chopped 2 tbsp fresh ginger, peeled and finely grated 2 cloves garlic, minced 600g/1lb 5oz carrots, peeled and cut into 2.5cm/1in pieces 675ml/1pint 2fl oz stock For lemon cream: finely grated rind of one lemon 55ml/1¾fl oz double cream fresh chives, for garnish
1. Melt the butter in a heavy large pot over a medium-high heat. Add the onion and cook for about 4 minutes. Add the ginger and garlic; cook for another 2-3 minutes. 2. Add the chopped carrots and sauté for another 1-2 minutes. Add the chicken stock and bring to the boil. Reduce the heat and simmer until the carrots are very tender, about 20 minutes. 3. While the soup is cooling slightly, prepare the lemon cream. In small bowl, combine the double cream and the grated lemon zest. Cover with cling film and refrigerate. 4. Pureé the soup in batches in a blender or food processor. Return the soup to the pot. Season with salt and pepper to taste. Bring the soup back to a simmer, thinning with more stock, if necessary. Just before serving, grate in a bit more fresh ginger. Ladle into bowls and use a teaspoon to drizzle, or a plastic squirt bottle to draw, a pattern onto the surface of the soup with the lemon cream. Top with finely snipped chives.