Easy Carrot and Ginger Soup
A smooth, sweet and slightly spicy carrot and ginger soup. Quick to make, full of flavour and perfect for cosy lunches or dinners. Freezer-friendly and easy to adapt for vegan diets.
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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.
