This is a calm, warming soup that suits everyday cooking and first-time soup makers. The carrots soften into a naturally sweet base, while fresh ginger adds quiet warmth rather than heat. It is smooth, balanced, and dependable.
This soup is made in one pot and blended at the end, making it ideal for busy days or simple family suppers. It freezes well and reheats without losing its texture.
Recipe Information Block
Serves: 4
Prep time: 15 minutes
Cooking time: 25 minutes
Equipment: Large saucepan, wooden spoon, stick blender or jug blender
Ingredients
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1 tablespoon olive oil
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1 medium onion, finely chopped
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750 g carrots, peeled and sliced
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1 small piece fresh ginger, about 2 cm, finely grated
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1 medium potato, peeled and diced
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1 litre vegetable stock
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Salt and black pepper, to taste
Step-by-Step Method
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Heat the olive oil in a large saucepan over low to medium heat. Add the onion and cook gently for 5 minutes until soft and translucent, stirring so it does not brown.
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Add the carrots, grated ginger, and potato. Stir well so everything is lightly coated in the oil.
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Pour in the vegetable stock and bring the pan to a gentle simmer. Cover with a lid and cook for 18 to 20 minutes, until the vegetables are completely tender when pierced with a knife.
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Remove the pan from the heat. Blend the soup until smooth, either directly in the pan with a stick blender or in batches using a jug blender.
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Return the soup to low heat. Season with salt and black pepper, tasting as you go. Warm through gently without boiling.
Practical Tips
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Slice the carrots evenly so they cook at the same speed.
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If the soup feels too thick, add a little extra hot stock or water.
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Ginger strength varies, so start modestly and adjust next time if needed.
Variations
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Stir in a splash of milk or cream for a softer finish.
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Add a pinch of ground cumin for extra warmth if desired.
Serving Suggestions
Serve hot with buttered bread or a simple cheese sandwich. It also works well as a light lunch with oatcakes or toast.
Storage and Reheating
Cool completely before storing. Keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the hob, stirring well.
