Lunch / Global

Carrot and Ginger Soup

A bright blended soup with carrots, ginger, onion, and a gentle creamy finish.

12 min prep 30 min cook 4 servings Easy
Bright carrot soup with herbs

Ingredients

Metric

  • 800 g carrots, chopped
  • 1 onion, diced
  • 1 tbsp ginger, grated
  • 2 garlic cloves
  • 800 ml stock
  • 1 tbsp olive oil
  • 1 lemon

US

  • 1.75 lb carrots, chopped
  • 1 onion, diced
  • 1 tbsp ginger, grated
  • 2 garlic cloves
  • 3 1/3 cups stock
  • 1 tbsp olive oil
  • 1 lemon

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Method

  1. Cook onion in oil until soft.
  2. Add ginger and garlic.
  3. Add carrots and stock.
  4. Simmer until carrots are very tender.
  5. Blend smooth.
  6. Season with lemon, salt, and pepper.

Substitutions

Main ingredients

sweet potato, butternut squash, parsnips

Cooking fat

olive oil, butter, neutral oil

Fresh finish

lemon, vinegar, fresh herbs

Storage and Reheating

  • Refrigerate for 4 days or freeze for 3 months.
  • Cool leftovers promptly and store them covered.
  • Reheat until piping hot before serving.

FAQ

Can I add coconut milk?

Yes. Stir it in after blending for a richer soup.

Can I make this ahead?

Yes. Prepare the cooked components ahead, then taste and refresh the seasoning before serving.