This 7 Ingredient Carrot and Ginger Soup is one of our favourite recipes for brightening up cold days. Creamy and refreshing, it’s the perfect meal for a cosy evening in. If, like me, you’ve been to the market and come home with a nice bunch of carrots, then this carrot soup recipe is for you. Carrots are the main ingredient in this easy to make recipe, along with a few basic ingredients that you probably already have in your kitchen.
Carrot soup recipe ingredients
This easy soup recipe has just 7 ingredients, and it’s so simple and delicious, with no cream, no cashew cream and no coconut cream (ok, just a little for garnishing, but it’s really not necessary). The creamy base of the soup comes from the carrot puree alone. Here are the other ingredients that make it so good:
- The ginger adds a lovely freshness and plays well with the sweetness of the carrots.
- Onion and garlic add depth.
- Extra virgin olive oil adds richness.
- Apple cider vinegar or orange juice adds brightness and spice.
- And vegetable stock keeps the blender going and binds everything together.
- Season to taste with salt and pepper and add a little maple syrup to sweeten if you like. And that’s it!
Serving suggestions for Carrot and Ginger Soup
I turned this carrot soup into a complete meal by serving it with a simple kale salad made from leftover brown rice, a few carrot curls, dried cranberries, a drizzle of olive oil, lemon juice, salt and pepper. I also smashed some avocado on toast and topped it with a spoonful of pesto. This would also be excellent with herbed farro.
The soup is excellent on its own, but it’s even better with the pesto balls I made with the carrot tops. I’ve made carrot pesto before, but this is the first time I’ve made it just with carrot tops and no other herbs. After all, who has basil at this time of year?
Like most soups, this carrot soup will keep in the fridge for a few days, making it a great make-ahead starter or weekday lunch.
Ginger carrot soup recipe
Equipment
- 1 Blender
- 1 Food processor
- 1 Peeler
Ingredients
- 1 tablespoon of olive oil
- 1 onion
- 3 cloves of garlic
- 10 carrots
- 1 + 1/2 teaspoon of fresh ginger
- 1 tablespoon of cider vinegar
- 4 cups of vegetable stock
- coconut milk for garnish, optional
- 1 tablespoon of maple syrup, or to taste (optional)
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, for about 8 minutes.
- Add the crushed garlic cloves (they will be mixed in later) and the carrots to the pan and cook for a further 8 minutes, stirring occasionally.
- Stir in the ginger, then the cider vinegar, and finally 3 to 4 cups of stock, depending on the desired consistency.
- Reduce to a simmer and cook until the carrots are tender, about 30 minutes.
- Leave to cool slightly and transfer to a blender. Blend until smooth.
- Serve with a drizzle of coconut milk and/or a spoonful of pesto or maple syrup.
