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!
Carrot and Ginger Soup – 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!
More soup recipes to enjoy:
- Celery Soup
- Simple Watercress Soup
- Roasted Squash Soup
- Curried Lentil Soup
- Cauliflower Cheese Soup
- Parsnip and Chestnut Soup
- Leek and Ricotta Soup
- Vegan Rich Mushroom Soup
- Spinach and Nutmeg Soup
- Roasted Beetroot, Onion and Thyme Soup
Get the cook books:
Carrot and Ginger Soup
November 30, 2024Fiery carrot and ginger soup thickened with cannellini beans
Equipment
- 1 soup pot
Ingredients
- 1 tablespoon olive oil
- 1 kg carrots
- 25 g ginger
- 1 litre vegetable stock
- 400 g 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
Nutrition
Calories: 273kcal
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