This vibrant orange soup is always on the top of my autumn soup list, a delicious carrot and ginger soup that's both sweet and spicey. I find its a great way to use up all the carrots from the fridge, just before they go soft.
Carrots are an underrated vegetable. Carrots offer a range of health benefits due to their rich content of vitamins, minerals, and antioxidants. They can improve vision, contribute to heart health and carrots are an excellent source of fibre.
Ginger is also great for digestive health and can reduce inflammation in the body. I also know from experience that ginger is excellent at reducing nausea.
Carrots and ginger are in peak season during autumn and winter.
Serve this soup with my quick and easy bread, recipe here.
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Ingredients
These are simple ingredients for a simple meal.
- carrots - the base of this soup, use whatever carrots you have. This recipe is a great way to use carrots that are starting to get soft, throw them all in!
- ginger - add as much ginger as you like, as long as the soup is palatable. Fresh or frozen ginger works best in this recipe, I don't recommend ground ginger powder
- onion - soups always need an onion, they enhance the flavour of the other vegetables
- pumpkin - a small amount of pumpkin adds to the vibrancy of this dish and tastes great too!
See recipe card for quantities.
Instructions
- Step 1: Roughly chop the vegetables and lay them out onto a baking tray, and bake until golden brown and light caramelised.
- Bring the stock and ginger to a gently boil on the stove. Add the vegetables.
- Step 3: Using a stick blender, blitz the soup to desired consistency.
- Step 4: Serve with a dollop of sour cream and parsley leaves.
Hint: roast the vegetables ahead of time, and store them in an airtight container in the fridge, even the day before to get this soup on the table quicker.
Substitutions and Variations
The heat of this soup can be dialled up or down, here are a few changes you can make;
- Ginger - omit the ginger if you don't like it or are cooking for small children
- Pumpkin - can be replaced with sweet potato, just boil the sweet potato in the stock, as sweet potato can get crunchy and the end result will be a lumpy soup
- Vegetarian - vegetable stock instead of chicken stock is a great alternative
- Onion - replace the onion with shallots for a milder onion flavour
Equipment
An immersion blender is a must in every busy kitchen. It can blitz any soup or sauce in seconds and is worth the investment. Unlike a food processor, which can leave your soup lumpy, an immersion blender with create a smooth texture, which is exactly what i want for this soup.
This is the immersion blender I use, its great! It also comes with other attachments, so its a great all rounder tool for the kitchen.
Storage
Store in an airtight container and keep in the refrigerator for up to 3 days. To reheat, pour the soup into a saucepan on low heat on the stove. Stir occasionally so it doesn't catch at the bottom of the saucepan.
Top tip
Freeze ginger in an airtight container, it will last months! When you need to use it, the skin is much easier to peel. Chop into chunks before freezing, so your only thawing the small amounts you need.
Related
Looking for other recipes using seasonal vegetables? Try these:
Pairing
These are my favourite dishes to serve with carrot and ginger soup:
Carrot and Ginger Soup
Ingredients
Method
- Preheat the oven to 200℃. Line two baking trays with baking paper. Wash, remove skins and chop the vegetables.
- Arrange the carrot, pumpkin, onion and garlic on the baking trays and drizzle with olive oil, salt and pepper. Roast for 30-45min, or until golden and caramelized.
- Whilst the vegetables are roasting, in a large saucepan heat the chicken stock, celery and ginger. When the vegetables are tender, gently put them in the pot with the stock, celery and ginger. Remove saucepan from the heat and blitz with a stick blender.
Let me know if you have tried this recipe