Creamy carrot and ginger soup
A smooth and comforting carrot soup infused with ginger, garlic, and a hint of spice, perfect for a warming starter or light meal.
Updated : 04 September, 2025
Easy
About 20 min.
Ingredients
1 teaspoon
Rapeseed oil
1
Onion
1
Garlic
chunk
Ginger
200 grams
Carrot
300 milliliters
Vegetable broth
to taste
Ground black pepper
1
Green onion
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Warm the oil in a small saucepan over medium heat. Add the chopped onion and sauté gently for 2-3 minutes. Stir in the grated garlic, ginger, and carrots, and cook for a further 5 minutes, stirring occasionally to release their flavor.
Step 2
Pour in the stock, season with freshly ground black pepper, and bring the mixture to the boil. Lower the heat, cover the pan, and allow to simmer for 20 minutes, or until the carrots are tender.
Step 3
Transfer the soup to a food processor and blend until smooth. Return the puréed soup to the pan and reheat gently until warmed through.
Step 4
To serve, ladle into a warmed bowl and finish with a garnish of spring onions.