I don’t know about where you live, but here in the South East of England Autumn is just starting and it’s getting chilly. What better way to start autumn than with a lovely, warming soup? This is so easy, cheap and ready within 25 minutes. 🙂
- 1 red onion, peeled and chopped
- 10 carrots, peeled and chopped
- A cube or large sprinkle of vegetable stock
- Ginger paste
- Rapeseed oil
Place a teaspoon of rapeseed oil into a hot pan and then place your chopped onions in.
Laugh at a mutated carrot
Add the rest of the carrots to the pan and mix well with a good sprinkle of dried coriander.
Then add the vegetable stock in it’s dry form.
Add a large squeeze of ginger paste, then pour in a pint of boiling water.
Allow to cook on a low heat for 20 minutes, or when the carrots soften.
Now it’s time to blend. Be careful that your blender is tightened up properly because you don’t want hot water to spray out onto you. (Speaking from experience btw.)
Pulse blend until you get a lovely thick paste.
Serve straight away with some more coriander, perhaps some soy sauce and a good chunky roll if that’s your thing.
This is literally the best soup I’ve ever made and it was really, really filling. 🙂
4 thoughts on “Creamy Carrot & Ginger Soup”
Looks good! Never tried making Carrot soup with Ginger. Might give this a go.
Also chopping the Carrots into chunks will save me a lot of time. I usually grate them, and bulk up the soup with red lentils.
This one is really bulky anyway and gives a great texture because it’s mainly carrot! Enjoy! 🙂
looks really good. nice informative pics. i’m on holiday at mo but i’ll try it when i get back.
tip: crisp n dry is rapeseed oil available in supermarkets.
the lentils and that make this uber healthy. so can’t wait to try 🙂
I had no idea that Crisp and Dry was Rapeseed oil. Haha! That’ll save me a few quid.
When you make it, feel free to send me some pictures. 🙂