Carrot Ginger Soup

Making Carrot Ginger Soup Ahead

Keeps in the fridge for up to 4 days. Freezes for up to 3 months.

How to Make Carrot Ginger Soup

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1. Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes, until soft. Add the garlic, ginger and turmeric and cook for 1 minute.

   Mark done Start 5 min timer

2. Add the carrots and stock and bring to a boil. Lower the heat, cover and simmer for 25 minutes, until the carrots are completely soft.

   Mark done Start 25 min timer

3. Blend until smooth with a stick blender, or in batches in a blender. Stir in the salt, pepper and lemon juice and taste.

   Mark done

4. Ladle into bowls and scatter with the pumpkin seeds.

   Mark done

A Few Pointers

• Slice the carrots thinly and evenly so they all soften at the same rate.
• If the soup is thicker than you like, thin it with a splash of stock or water.
• Toast the pumpkin seeds in a dry pan for a minute for extra flavour.

Good Alongside

A slice of wholegrain bread · A green salad · A spoonful of yogurt

Changing the Recipe

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Carrot Ginger Soup FAQ

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.