Carrot Ginger Soup Recipe

This delicious carrot ginger soup recipe is a very easy soup to make and can be enjoyed either hot or cold.

Carrots are high in dietary fibre which is not only good for you but it's also perfect for making soup
with, as it produces a wonderfully thick
texture when it's blended.

One of the keys to flavoursome soups is to season the dish early in the cooking process to bring out the flavour of the ingredients. Also add a pinch of sugar to bring out the flavour in the carrots.




Carrot Ginger Soup Recipe: -

Prep time: 10 minutes - Cooking time: 25 minutes

Serves 4

1lb 7oz (650g) of carrots
6oz (200g) of Charlotte potatoes
5oz (150g) of onion, sliced
1¾oz (45g) of fresh ginger
2 pints (40 fl-oz) of vegetable stock
½ tsp of ground cumin
1 bay leaf
1 pinch of sugar
1 small handful of fresh coriander, chopped
1 spring onion, shredded for garnish
Sea salt & freshly ground black pepper


First wash all your vegetables in cold water then cut the carrots and potatoes into equal sized ½ inch pieces. Take the ginger and peel it then cut it into thin matchsticks.

Place a stockpot or large saucepan over a low heat and add the olive oil then heat it through. Add the onion, ginger and bayleaf to the pan and sweat them with the lid on for 3 minutes.

Then remove the lid and add the potatoes, carrots, cumin, pinch of sugar and season well; combine then cover and sweat for a further 8 minutes checking occasionally to make sure the vegetables aren't catching or colouring.

Next add the vegetable stock and bring the pan to the boil, then reduce the heat to low and simmer half-covered for 10 minutes. Allow the soup to cool considerably for several minutes then remove the bay leaf and carefully transfer it in batches into a food processor. Blend until smooth then return to a clean pan.

Next add the chopped coriander to the soup and simmer gently to warm through, check the seasoning and alter if required.

Then serve your carrot and ginger soup with some French bread, and garnish with a little shredded spring onion.


Safety advice:

It’s advisable to allow soup to cool considerably before blending it in a food processor. When the liquid has cooled for a few minutes it can be blended in batches. It’s advisable not to fill the food processor above halfway when doing this.

Return to the Healthy Soup Recipes page
from this Carrot Ginger Soup recipe