Carrot and ginger soup


The conbiantion of carrot and ginger results in a warming soup.


1 onion (mediu sized, peele and coarsely chopped)
2 T ginger (fresh ginger, peeled and finely chopped)
3 T cooking fat (vegetable oil or butter)
1 lb carrot (pelled and cut into chunks)
4 c broth (chicken or vegetable)
  seasoning (salt and ground pepper to taste)


  1. Heat cooking fat in a large saucepan and gently fry the onion and ginger for 2-3 minutes.
  2. Add carrot, broth and orange juice. Bring to the boil.
  3. Simmer until the carrots are tender, 30-45 minutes.
  4. Liquidize the soup in a blender. Season with sald and pepper, if needed.
  5. Serve hot.


Substitute 4 cups cicken vegetable broth with 4 cups water + 1-2 stock cubes. To make a vegetarian soup, use vegetable broth or stock.

Substitute 2 tablspoons frehs ginger, chopped or grated, with 2 teaspoons powdered ginger. Add then with the broth, not the onion.

This soup keeps well in the refrigerator and it can be frozen. It is a good recipe to cook ahead.

Garnish with croutons, grated carrot and herbs.

6 servings
Preparation time
Cooking time
Total time
50 minutes