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.
Soups are the best way to get dinner on the table in a hurry, especially in the colder months when you want to spend more time snuggled on the couch and less time in the kitchen.
This was inspired by my potato and leek soup on this site, and pairs well with this easy French style bread.
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Ingredients
These are simple ingredients for a simple meal.
- ingredient 1
- ingredient 2
- ingredient 3
See recipe card for quantities.
Instructions
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- Step 1: Combine all spices into a large bowl and combine thoroughly with mixture
- Form into ball shape with your hands
- Step 3: Press into patties
- Step 4: Cook in oven for x minutes at 400 degrees
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Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
Substitutions
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- Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
- Bun - use gluten free buns instead of white bread buns to make this gluten free
- Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
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Variations
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- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Deluxe - add guacamole, crispy onions or
- Kid friendly - add crushed potato chips (ketchup chips!)
See this spicy version of this recipe on my website! (placeholder for in-content link)
Equipment
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Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
Top tip
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Related
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Pairing
These are my favourite dishes to serve with carrot and ginger soup:
Carrot and Ginger Soup
Ingredients
- 5 medium carrots
- 1 medium onion
- 1 C pumpkin, chopped
- 1 bulb garlic
- 1 tablespoon ginger, sliced
- 3 tablespoon olive oil
- 2 ½ C chicken stock
- salt and pepper
Instructions
- Preheat the oven to 200℃. Line two baking trays with baking paper. Wash, remove skins and chop the vegetables.
- Arrange 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 and ginger. When the vegetables are tender, gently put them in the pot with the stock and ginger. Remove saucepan from the heat and blitz with a stick blender.
Let me know if you have tried this recipe