Onion - 1, finely chopped
Garlic - 1 clove, crushed
Butter - 25g (1 oz)
Fresh ginger - 1½ tsp, grated
Carrots - 450g ( 1lb), chopped
Eating apples - 2, peeled and chopped
Bay leaf - 1
Vegetable stock - 1 litre (1¾ pints)
Oil - 1 tbsp
Lemon zest - 4 strips, finely shredded
Fresh ginger - 2 slices, finely shredded
Shallot - 1, thinly sliced
Fresh thyme leaves
Single cream - 150 ml (¼ pint)
Gently fry the onion and garlic in the butter until soft.
Stir in the ginger and cook for 2 minutes.
Add the carrots, apples, bay leaf and stock.
Bring to the boil, cover and simmer for 30 minutes. Remove and discard the bay leaf.
Heat the oil in a small pan. Add the shredded lemon zest, ginger, shallot and thyme. Fry for 2-3 minutes until crisp and golden. Drain on absorbent kitchen paper.
Purée the soup and stir in the cream. Reheat without boiling and serve with the crisply fried garnish