Carrot & Ginger Soup


This soup is like a hug on a cold Winter’s day.  It’s warming, comforting and delicious, oh and it’s super easy to make!

Serves 2-3


-1 Tbsp. Olive oil

-1 onion, peeled & roughly chopped

-1 leek, top & tailed, cleaned and sliced into half moons

-1 thumb sized piece of ginger, peeled & finely grated (you can use less if you prefer less heat)

-2 cloves of garlic, peeled & roughly chopped

-8 carrots, top & tailed and cleaned (approx. 500g)

-1Ltr. Vegetable Stock

How To Make

Put the oil in a large pot over a medium heat. Add the onion and soften for 1-2 minutes then add the leek, garlic and ginger and allow to soften and become fragrant, approximately 4-5 minutes. Stirring often to prevent burning.

Next, add the carrots and stock and cover. Bring to a boil and reduce heat to a high simmer, cook for 15-20 minutes until carrots are fork tender.

Allow to cool slightly before blending either with a stick blender or in a blender.

Add salt and pepper to taste.


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