Carrot-Ginger Soup With Sesame Chicken Skewers - cooking recipe

Ingredients

1 2/3 lb carrots, peeled, 1 diced, remainder grated
1 tbsp butter
1 None onion, peeled and chopped
3/4 cup fresh ginger, peeled and grated
1 clove garlic, peeled and chopped
2 tsp curry powder, plus extra for garnish
4 cups vegetable stock
2 tbsp canola oil
4 oz chicken breast, cut into 8 thin strips then threaded onto 8 wooden skewers
3 tbsp sesame seeds
2/3 cup creme fraiche or sour cream
2-3 sprigs fresh cilantro, leaves picked

Preparation

Boil diced carrot in a small pot of boiling salted water for 5 mins then drain and set aside.
Meanwhile, melt butter in a large pan and saute onion, ginger and garlic for 5 mins, add curry powder and cook for 1 min then add grated carrot and stock and simmer for 15 mins.
For the chicken skewers, heat oil in a frying pan and sear skewers for 6-7 mins, turning frequently, until cooked through and golden brown. Remove from pan and roll in sesame seeds. Set aside.
To finish, puree soup with a stick blender then add creme fraiche (or sour cream, if using) and heat through. Add diced carrots and season. Ladle into warmed serving bowls, garnish with cilantro leaves and sprinkle with curry powder. Serve with chicken skewers.