Carrot Ginger Soup (My Favourite Recipe)
This is my favourite Carrot Ginger Soup because it's healthy, tasty, and fiery.
Servings: 4 people
Calories: 357kcal
Equipment
- 1 hand blender
Ingredients
- 400 g carrots chopped into small pieces (don't peel)
- 400 g sweet potato chopped into small pieces (don't peel)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 onion finely chopped
- 3 garlic cloves minced
- 75 g fresh ginger grated or finely sliced
- 1 lemongrass topped, tailed, bashed, and finely sliced
- 1 red chilli finely sliced
- 400 ml coconut milk
- 600 ml water
- 1 tablespoon light soy sauce
Instructions
- Preheat the oven to 200C/390F. Place your carrots and sweet potato in a tray and drizzle with olive oil. Sprinkle over the ground turmeric, ground cumin, salt, and pepper. Give everything a toss, then place in the oven for 20 minutes.
- When your timer says 10 minutes left for the carrots and sweet potato, place a large metal pan on medium heat and drizzle with olive oil. Add in the onion and garlic, and fry for 5 minutes, stirring frequently until aromatic and soft.
- Next up, add in the sliced ginger, chilli, and lemongrass. Stir fry everything once again for another 5 minutes.
- Once the timer is up, add the carrots and sweet potato to the fried ginger mixture. Give everything a stir.
- Pour in the coconut milk and water. Then bring to the boil. Turn down the heat and leave the carrot and ginger soup to simmer for 15 minutes until the carrot and sweet potato are soft.
- Blend the carrot and sweet potato and all the other ingredients until super smooth. Season with soy sauce. Stir, and then taste. Season with more salt and pepper according to your preferences. Enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!
To double quantity: This recipe can be doubled to make enough soup for 8 people, but you'll either have to use a super large pot, or use two medium-sized pots.
Storage: leave to cool, then store in airtight containers and into the fridge for up to 4 days.
Freezing: once again, leave to cool, then store in airtight containers, label with the contents and date, place in the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: you can either place the carrot ginger soup in a pan and heat it up on low heat until heated through. Or, place the container (lid ajar) in the microwave until piping hot.
Nutrition
Calories: 357kcal | Carbohydrates: 41g | Protein: 6g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 401mg | Potassium: 1074mg | Fiber: 7g | Sugar: 11g | Vitamin A: 31001IU | Vitamin C: 29mg | Calcium: 103mg | Iron: 5mg