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Carrot and ginger soup
5.0 (796 reviews)
Rustle up this comforting soup made with fresh carrots, fragrant ginger and warming turmeric, topped with a spicy garnish
Total Time40
Servings4
175
Caloriesper servingNutrition Information
175
Calories
11 grams fat
Fat
19.6 grams carbohydrate
Carbs
2.3 grams protein
Protein
8.4 grams fibre
Fiber
16 grams sugar
Sugar
Ingredients
- 2 tbsp vegetable oil
- 1 onion, roughly chopped
- 750g carrots, roughly chopped
- 2 sticks celery, roughly chopped
- 1 bay leaf
- 5cm (2in) piece ginger, finely sliced
- 2 tsp turmeric
- 2 garlic cloves, finely sliced
- 1ltr (1 3/4pt) vegetable stock
For the garnish
- handful coriander leaves, roughly chopped
- 4 spring onions, sliced
- 1 green chilli, diced
- 4 tsp sesame oil
- 2 tsp lime juice
Instructions
- 1Heat the vegetable oil in a large pan over a medium heat. Add the onion, carrot, celery and bay leaf and cook for 10 minutes, stirring often. Add the ginger, turmeric and garlic. Mix well and cook for five minutes, stirring occasionally.
- 2Pour over the stock and bring to the boil. Reduce the heat, and then simmer for 15 minutes until the carrots are tender. Remove the bay leaf. Allow the soup to cool a little and then blitz (in batches in a food processor or using a stick blender) until completely smooth. Return to the heat and warm through.
- 3In a small bowl, combine the ingredients for the garnish. Ladle the soup into bowls and top each with a little of the coriander garnish. Serve immediately.