Easy carrot and ginger soup

    40 min

    Carrots and ginger come together for the perfect flavour combination in this warming and subtly spicy soup. A great starter or main course and very satisfying served with crusty bread.


    Dorset, England, UK
    5 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 6 carrots, peeled and chopped
    • 2 onions, chopped
    • 1/2 teaspoon curry powder
    • 1 teaspoon ground ginger
    • 1/2 lemon, zested
    • salt and freshly ground black pepper, to taste
    • 1.4L chicken stock

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Melt the butter in a saucepan over a medium heat. Add carrots and onion and cook and stir for about 7 to 10 minutes, until tender. Stir in the curry powder and ginger, cooking until fragrant, about 2 minutes.
    2. Blend the soup using a food processor or handheld liquidiser until smooth. Return to the heat and stir in lemon zest, salt and pepper.
    3. Pour in chicken stock and bring to the boil. Reduce to a simmer and cook until vegetables are tender, about 20 minutes. Remove from the heat, ladle into warm bowls and serve.

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