- 500g carrots
- 1 bergamot lemon
- A thumb of ginger
- 1 chilli
- 1 garlic clove
- 1 vegetable stock cube
- 1 lime
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 700ml boiling water
- 1.
Peel or scrub the carrots. Cut into 2-3cm cubes. Finely grate the zest from the bergamot. Peel and grate or chop the ginger. Halve the chilli. Scoop out the seeds and pith. Finely chop it. Peel and grate or crush the garlic.
- 2.
Warm a large pan over a medium heat. Add 1 tbsp oil, the carrots, bergamot zest, ginger, garlic and most of the chilli. Season. Fry for 5 mins, stirring occasionally, till the veg start to colour.
- 3.
Crumble in the vegetable stock cube. Pour in 700ml boiling water. Simmer for 10 mins till the carrots are tender. Ladle into a blender and blitz till smooth, or use a hand-held blender in the pan. Grate a little zest from the lime and set aside, then squeeze in the lime and bergamot juice. Taste and adjust the seasoning.
- 4.
Ladle the soup into warm bowls and serve garnished with the remaining chopped chilli and a little lime zest.
- Tip
Bergawho?
Bergamot lemons are a real seasonal treat. Also called Limonette de Marrakech or Lemon Beldi, they only grow in Marrakech, Morocco. The trees flower only once a year, from December till February (the usual lemon tree has 4 flowerings a year and 3-4 crops). Fragrant and floral, bergamot lemons add a fresh flavour to roast pork. Store your bergamot in the fridge till you're ready to cook with it.