Carrot and Ginger Soup

A delicious and warming soup that can be served with wholegrain bread and butter or margarine.

  • Serves 4

  • Preparation 15 mins

  • Cooking 35 mins

Carrot and Ginger Soup
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Nut-Free

  • Suitable for Freezing

  • Vegan

  • Wheat-Free


  • 1 medium onion, peeled and chopped
  • 1 clove garlic, chopped
  • 1 tbsp oil
  • 700g carrots, peeled and chopped
  • 1 tsp ginger root, grated
  • 900g light vegetable stock
  • 1 tbsp fresh coriander or other herb of your choice, chopped


  1. Fry the onion and garlic in the oil for 5 minutes in a covered pan without browning.
  2. Add the carrots, ginger and a sprinkling of salt & pepper. Cover and lightly fry for a further 10 mins, stirring occasionally.
  3. Add the stock, bring to the boil, then simmer for 15 mins, or until the carrots are tender.
  4. Puree the soup in a blender and serve. Garnish with chopped fresh herbs to taste. 
Nutrition per serving
  • Calories

    102 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sugar


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