Carrot and Ginger Soup

Carrot and Ginger SoupThis is a great lunchtime soup I found on All Recipes UK: Carrot and Ginger Soup.

The ginger makes it both warm and refreshing - a cheap, simple year-round dish. Ginger has many healthy properties. It’s been used to ward off cold and flu symptoms, aid digestion and relieve nausea.


1 tablespoon olive oil
1 finely chopped onion
10cm peeled and finely chopped root ginger
750g peeled and sliced carrots
1 litre of vegetable stock


Cook onion in a (very) large saucepan on a low heat for five minutes. Add carrots and ginger and sauté for another five minutes. Pour in vegetable stock and simmer for ten minutes or until carrots are tender.

Now comes the tricky bit. I haven’t got a hand held blender, but I get the feeling you could easily end up with a carrot-covered kitchen if you liquidise too vigorously with one.

I took the easy option and poured the soup into the food processor. Ideally, you need to put it into the liquidiser to get a smooth consistency. I don’t mind chunky soup, and as there was a large quantity of liquid to blend, it was simpler to pour it into the mixer.

Once I’d got it down to a smoothish paste, I put some back into the pan ready to heat for lunch. The rest was poured into individual beakers and stored in the freezer.

This is a really cheap dish to make. It’s great as a meal on its own with crusty bread, or it can be a simple, but effective starter. You can smarten it up with a sprinkling of parsley or chives – the green looks eye-catching against the orange liquid.

Here are some of my other soup recipes you may like to try.

Proceed with caution when it comes to Jerusalem Artichoke Soup and Sorrel Soup:

Jerusalem Artichoke: Friend of Foe?
Jerusalem Artichoke Soup
Tangy Sorrel Soup
Brussels Sprout Soup
Courgette and Basil Soup
Soupe De Poisson