Creamy Carrot and Ginger Soup

Creamy Carrot and Ginger Soup


95 people made this

About this recipe: 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.

Doug Matthews

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 (3)


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

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