Creamy carrot and ginger soup

    45 min

    The perfect soup for a winter's day! It's simple and delicious. Carrots are simmered with onions, ginger, vegetable stock and single cream. Serve with crusty bread, for a substantial lunch or dinner.

    107 people made this

    Serves: 6 

    • 2 tablespoons rapeseed oil
    • 1 medium onion, chopped
    • 900g carrots, cut into medium dice
    • 2 teaspoons ground ginger
    • 1 litre vegetable stock
    • 500ml single cream
    • salt and pepper to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat oil in a large pot over medium heat. Cook and stir onion until translucent and tender, about 5 minutes. Stir in carrots, ginger and vegetable stock; simmer for 20 minutes or until carrots are tender. Remove from heat and allow to cool slightly.
    2. Transfer to a liquidiser or food processor and blend until smooth. Return to soup pot, add single cream and heat until warmed through. Season with salt and pepper and serve.

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    Reviews in English (71)


    Easy to make, and I can see it being very welcome in winter! I think I'd use root ginger next time, but I'm pretty sure there'll be a next time  -  09 Sep 2011


    I used grated ginger, 2 onions and coconut milk instead of th single cream. Absolutely delicious.  -  22 Mar 2014


    Very easy to make and I will deinitely make again but with a little less root ginger next time. Probably just my taste.  -  24 Nov 2015