Ginger and Carrot Soup


    Make this soup as spicy as you like with ground ginger and curry powder. It's nice sprinkled with freshly chopped herbs.

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    Serves: 8 

    • 3 tablespoons olive oil
    • 700g carrots, peeled and diced
    • 2 medium onions, roughly diced
    • 1 clove garlic, diced
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon curry powder
    • 6 cups (1 1/2 litres) chicken or vegetable stock)
    • zest of 1 lemon
    • salt and freshly ground pepper, to taste

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in a large saucepan. Add carrots and onions and fry 5 minutes.
    2. Add garlic, ginger, curry and fry 2 more minutes. Add stock and lemon zest and bring to a boil. Reduce heat and simmer 20 minutes until carrots are soft.
    3. Puree with a stick blender. Season with salt and pepper (and more ginger and curry powder if desired). Serve hot.

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