This carrot & ginger soup can be made with almost no ginger tang or with loads. Personally I love spicy food, so I make this carrot and ginger soup with a strong ginger and chilli kick, but you may want to reduce that if you don’t do spicy.
To retain this soup’s lively orange colour, it’s best to keep your main veggies within the colour-range of orange, red or yellow and leave any green veggies for the stock (even then avoid things like broccoli which will leave behind a green colour in your stock).
You can also add coconut milk to make it creamier, or eat the soup on the first day without coconut and then on the second day add the coconut milk for variation. You can also use pumpkin perfectly in the recipe and it will go perfectly with the flavour of this soup.
Whenever you make a soup, you can make a basic soup and then add a veggie stock, or you can just making-it-all-happen in one pan, with no separate stock to add.
One way of making stock is described below, but if you don’t feel like making two pans, you can just make the whole thing in one pan and when you cook the soup, follow the recipe but add as many extra, whole veggies to the pan of water as you can, and then remove them before blending.
For the vegetable stock
If you have a bag of frozen ‘leftover’ veggies in the freezer, specially left for making vegetable stock, then you can make your stock by following these steps.
Otherwise, boil a pan of water and add: 1 leek, 1 celery, 1 pepper, 1 chopped carrot some onion, 3 garlic cloves in skins, 2 mushrooms, washed potato peelings and sweet potato peelings, salt, bay leaves x3, pepper, slosh olive oil and dash of gluten free soy sauce.
Cook for 30 mins (or more) and then turn off the heat, cover, and leave to stand for as long as possible.
For the Carrot & Ginger Soup
In another pan: put in some olive oil, 1 finely chopped onion, 1 finely sliced leek, 1 finely chopped garlic clove, salt, pepper. Peel the carrots, slice, and add to the pan with a small slice of finely minced garlic and an optional red chilli pepper.
Leave to steam/fry on a gentle heat but still hot enough for the food to be ‘busy’ and not just sitting there. Stir occasionally.
Take the 1-2 potatoes which you peeled earlier and finely chop and add to the carrot pan. Next, take a ladle and spoon out enough liquid to cover the carrot mixture. Heat up and then cover both pans with a lid and turn off heat. Leave to stand as long as you like/can until you’re ready to eat the soup.
Drain the water from the stock pan (remove the orange ones and add to the soup, eat or save the green veggies that look good, like the green pepper, and throw away the peelings/unwanted veggies).
Once the two pans are mixed, bring to the heat, taste to check the flavourings and serve with a sprig of fresh parsley on top, or if you don’t have parsley, anything green will set off the colour of the soup perfectly.
A favourite tasty soup that's versatile and easy to make.
20 minPrep Time
30 minCook Time
50 minTotal Time
- 8 carrots
- 1 onion
- 1-2 potatoes
- chopped fresh or frozen parsley
- small piece of fresh ginger
- small red chilli
- olive oil
- salt & pepper
- 1 stick celery
- 1 leek
- 2 carrots
- washed potato peelings
- 3 mushrooms
- 1 pepper
- bay leaf
- salt & pepper
- Chop an onion, chilli and garlic and add to a pan with a little heated olive oil.
- Add chopped carrots & ginger. Allow to cook until well cooked.
- Add chopped fresh/frozen parsley
- When well cooked through, add a little liquid to the pan and leave to stand.
- Just before you're ready to eat, add the stock to the soup pan and blend (after removing unwanted vegetables).
- Serve with fresh coriander or another green leaf on top.
Add coconut or vegetable milk to create a creamier soup.
This is a basis for any perfectly delicious soup: more spicy; less spicy; more carrot or less carrot . . . just yummy soup.