This easy creamy carrot soup made with onions, garlic and fresh ginger will surely be a staple in your winter soup recipe rotation.
4 people made this
1 tablespoon olive oil
2 onions, finely chopped
1 clove garlic, minced
400g peeled and chopped carrots
600ml vegetable stock
1 teaspoon finely grated fresh ginger
salt and freshly ground black pepper to taste
1 pinch sugar
180ml double cream
Method Prep:10min › Cook:30min › Ready in:40min
Heat oil in a large pot over medium-low heat and cook onions until have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in carrots and cook until softened, 3 minutes more. Pour in vegetable stock and bring to a boil. Season with ginger, salt, pepper, and sugar. Cover, reduce heat, and simmer until vegetables are soft and cooked through, about 15 minutes.
Puree carrot soup with an immersion blender until smooth. Add cream and heat through. Puree once more quickly with immersion blender and season with salt and pepper.