Soups
Carrot and Ginger Soup
A silky, gently spicy soup for colder days.
Ingredients
How many servings?
4
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 600 g carrots and 1 onion. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Slice the carrots and finely chop the onion and ginger.
- Sauté the onion in oil, add ginger and carrots, then pour over the stock. Simmer for 22 minutes.
- Blend smooth, add coconut milk and lemon juice, and gently heat through.
- Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Cut vegetables into similarly sized pieces so they soften evenly rather than leaving hard chunks in the soup.
- Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes.
- If too thick, stir in a little hot water. If too thin, simmer gently uncovered for a few minutes. Adjust the liquid gradually.