Recipe
Classic Carrot Soup
A smooth, warming carrot soup with ginger and vegetable stock, ready in about 30 minutes for an easy lunch or light supper.
Ingredients
Method
10 mins prep20 mins cook30 mins total
Peel and chop the carrots and onion. Peel and finely grate the ginger.
Warm the olive oil in a large saucepan over medium heat. Add the onion and carrots, then cook for 5 minutes until the onion softens.
Stir in the ginger and cook for 1 minute. Pour in the vegetable stock and bring to a boil.
Reduce the heat, cover and simmer for 20 minutes, until the carrots are completely tender.
Blend the soup until smooth using a stick blender. Season with salt and freshly ground black pepper, then stir in the cream if using.
Ladle into warm bowls and serve immediately.
Notes
For the smoothest finish, blend the soup while it is hot, then loosen with a splash of stock if needed. Add cream only after blending so it stays fresh and delicate.
About this recipe
This classic carrot soup turns a few everyday vegetables into a silky, warming bowl. Ginger adds gentle heat while vegetable stock keeps the flavour clean and savoury.
It is quick enough for a midweek lunch and easy to blend to your preferred texture. Finish with a little cream if you like, or keep it light and dairy-free.
