You’re going to love this sweet and spicy carrot and ginger soup, perfect for warming you up on a cold day.
Carrot and ginger work perfectly together – the sweetness of the carrot hits first, then you get the deep warmth from the ginger, which is so different to chilli heat.
This soup has the added bonus of being incredibly cheap to make. It needs very few ingredients and will make plenty of soup that will last – it freezes really well, too.
I like to top this soup with hot honey. That mirrors the sweetness and spiciness of the soup itself, and intensifies everything. Yum!
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Why This Soup Works
The magic is in the balance. The carrots simmer until sweet and tender, while fresh ginger gives a gentle heat that wakes everything up. Cannellini beans (my little secret) make it creamy without cream, so it’s filling but light and naturally dairy-free.
The Ingredients
- Carrots – wonky, imperfect carrots are perfect for this soup. No need to peel – just give them a scrub.
- Ginger – I like a lot of hot gingery flavour throughout my soup. If you want a milder flavour, simply reduce the amount of ginger. You don’t need to peel the ginger either – keep the skin on for even more intensity.
- Stock – use vegetable stock or water and a vegetable stock cube.
- Cannellini beans – these help to thicken the soup without needing to add potato – and they add a gentle creaminess.
- Hot honey – to drizzle on top. Optional, but I love it!
Variations & Add-Ins
This soup is endlessly flexible, so you can make it your own depending on what’s in the cupboard:
- Spice it up: Add a pinch of curry powder, cumin, or turmeric for a gentle warmth that pairs perfectly with the ginger.
- Make it creamy: Stir in a splash of coconut milk at the end for a silky, vegan version.
- Add protein: Swap the cannellini beans for red lentils or even chickpeas – both add creaminess and keep it filling.
- Go bolder: Double the ginger or add a little fresh chilli for extra kick.
- Finish it your way: Top with a drizzle of hot honey, coconut milk, or olive oil and a sprinkle of toasted seeds or herbs.
Easy Carrot and Ginger Soup
Equipment
- 1 soup pot
Ingredients
- 1 tablespoon olive oil
- 1 kilograms carrots
- 25 grams ginger
- 1 litre vegetable stock
- 400 grams tin of cannellini beans
- 4 teaspoons hot honey to serve
Instructions
- Cut the ends off the carrots then roughly chop. Roughly chop the ginger.
- Put the oil into a large saucepan over a medium heat. Add the carrots and ginger and sauté for 5 minutes.
- Pour in the vegetable stock. Bring to a simmer and cook for 20 minutes, until the carrots are soft.
- Drain the cannellini beans and add to the soup. Cook for another 3 minutes, then remove from the heat and blend until smooth.
- Serve topped with a drizzle of hot honey.
Video
Notes
Serving Suggestions
This soup is lovely on its own, but a few easy touches make it extra special:- Add a drizzle: Hot honey, chilli oil, or coconut milk give a lovely contrast to the sweetness of the carrots.
- Bring some crunch: Sprinkle over toasted pumpkin seeds, sunflower seeds, or homemade croutons.
- Freshen it up: A handful of chopped chives, coriander, or parsley adds colour and brightness.
- Make it a meal: Serve with buttered sourdough, crusty bread, or a grilled cheese sandwich on the side.
- Pair it up: It’s a great starter before roast chicken, a winter salad, or a simple pasta dish.
So warming and comforting