Carrot & Ginger Soup Recipe

What’s better on a cold winters day than a nice hearty warming bowl of delicious hot soup? This carrot and ginger soup is perfect for making ahead, storing to take to work for lunch. Serve with a nice rustic or crusty bread roll.

Healthy: Made with just a few ‘good for you’ and simple ingredients like carrots, onions, ginger, and garlic, this easy carrot and ginger soup is crammed with Vitamin A, antioxidants and anti-inflammatory properties.
Meal Prep friendly: This soup can easily be frozen. Or made in advance and stored in the fridge for a couple of days.
Can be served hot or cold: While best served hot on a cold summers day, it can also be served cold on hot summer days.

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Carrot and Ginger Soup in a bowl

5 from 4 votes

Carrot & Ginger Soup

Delicious and hearty, Carrot and Ginger soup. Perfect for the cold winter days.

Servings People

Prep Time 10

Cook Time 1

Total Time 1 10

Equipment

1 Nutribullet Blender

Ingredients

750 g Carrots 4-5 Large
1 Onion
1 Orange 3 Large Zest strips
45 g Unsalted Butter
1 Litre Chicken Stock Stock cubes / Pots are fine
1 tsp Minced Ginger
3 cloves Garlic - Minced
Parsley to Serve
Natural Yoghurt for garnish Optional

Instructions

Start by peeling the carrots, removing the tops and bottoms then slicing them.
Peel and dice the onion
Melt the Butter over a medium-high heat
Sauté the diced onion and add the carrots, this should take around 8-10 minutes on a medium-high heat until the onions are soft and translucent.
Once the onions are soft, add the minced ginger and diced garlic and allow to cook for a 2 minutes.
Add a good pinch of salt
Add the Chicken stock. In this recipe I used 2x Knorr Chicken stock pots to make 1L of Chicken stock
Zest 3 large strips from the orange and add to the soup
Bring to a simmer and cover, reduce to a low heat and cook for 45-60 minutes
Once cooked, remove the orange zest
Place the soup into a blender and blend for 30 seconds.
Serve and Enjoy!