Creamy Carrot Soup with Salmon
Peel the carrots, and cut into slices. Peel the onion and chop. Peel the ginger and garlic, and mince. Sauté for 1-2 minutes in 1 tablespoon of oil. Add the turmeric, sauté briefly,, then add in the broth and the juice. Simmer softly for 15 minutes, stirring occasionally.
Puree the soup, and stir in the cream. Reduce to your desired consistency, or add a little broth if too thick. Season with salt and pepper.
Heat the remaining oil in a non-stick pan. Rinse the salmon, pat dry and cut into bite-size pieces. Season with salt and pepper and sauté until golden brown, 2-3 minutes per side.
Divide the soup into bowls, place the salmon on top and serve garnished with chervil.