A warming and vibrant soup from Stephen Harris. Fry the vegetables just as long as the instructions say to retain colour and flavour.
In a saucepan, fry the onion in a little oil over a medium heat until soft. Add a pinch of salt, then add the ginger, garlic and curry powder and fry gently for a minute.
Stir in the grated apple and continue to fry for another minute, then add the carrots and turn up the heat to fry until the smell of carrot is strong, about two minutes.
Pour boiling water on the carrots so they are just covered. Boil rapidly for four minutes and check the carrot is soft.
Transfer the contents of the saucepan to a blender and blitz until smooth. Add the crème fraîche and blitz again.
Check the seasoning and alter the texture if necessary, with a little water to thin or crème fraîche to thicken. Add a squeeze of lime to taste.
Serve with a drizzle of crème fraîche .