Carrot and Ginger Soup
Originally posted in June 2020 Revised 6th April 2021
This Carrot and Ginger Soup is easy, delicious, and filling, especially if you use the almonds, which thicken and enrich the soup.
Carrot and Ginger Soup
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
servings
Calories per Serving 185
Ingredients
- 700 g carrots
- 1 tablespoon butter or olive oil
- 1 large onion chopped
- 2 cloves garlic finely chopped, I put mine through a garlic press
- 1 tablespoon fresh ginger grated, or 1 teaspoon ground ginger but fresh is better
- 1 litre chicken stock or vegetable stock A made-up stock cube is OK
- 1 tablespoon lemon juice
- Optional: 3 tablespoons slivered almonds
- Garnish: herbs chopped
- Garnish: freshly ground black pepper
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Scrub and chop the carrots, I don’t bother peeling thm as they will be blitzed anyway.
- Warm the butter or oil in a large pot over medium-high heat. Add the onions, garlic, and ginger and cook, stirring, until the onions are soft - about 3 minutes.
- Add the stock and carrots and bring to a boil. Lower heat and simmer until the carrots are tender - about 25 minutes.
- Now add the almonds if using them and whizz the soup in small batches in a food blender until smooth. Or if you have a stick blender you can blend it right in the cooking pot.
- Then stir in the lemon juice and garnish with chopped herbs or freshly ground black pepper, if you like. serve hot.
Paul's Tips
Use Caution When Blending Hot Ingredients
Use Caution When Blending Hot Ingredients
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
See my Video on keeping your root Ginger fresh and ready to use
Category: Cuisine, Meals for 1 or 2, Mediterranean, Recipes, Soups, Salads, Side Dishes & Sauces, Starters, Vegetarian,, Vegan & Free From, Videos
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[…] Carrot and Ginger Soup […]
Hi Marye, Thank you so much for your feedback, it really helps to spur me on. It’s one of my favourites too.
We’ve just had this soup for our tea. Congratulations on a very tasty recipe!
We ground a bit of black pepper on top, as you suggest, and accompanied it with home baked ciabatta. Fabulous!
As I often say to Axel, the Queen of England doesn’t eat as well as we do.
I shall have a search in your website for other gems.
Take good care of yourself.
Love from Marye xx