Carrot Ginger Soup

Course: Appetizer, Recipes

Carrot Ginger Soup


  • 1 tablespoon cooking oil

  • 1 large onion, chopped

  • 2 tablespoons grated ginger

  • 2 garlic cloves, sliced

  • ½ teaspoon ground nutmeg

  • ½ teaspoon Winnie’s Organic Ground Garlic

  • 1 pinch Winnie’s Herbal sea salt

  • 850ml vegetable stock

  • 500g carrots, sliced

  • 400g cooked kidney bean (optional)

  • sprinkle of nutmeg


  • Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more
  • Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender
  • Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling
  • Serve

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