Carrot & ginger soup

Carrot & ginger soup

By Chelsie Collins
  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 5 mins Cook: 5 mins

Easy

Serves 1

Give yourself a boost and treat yourself to this low-fat, healthy carrot soup with a swirl of soured cream

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal223
  • fat7g
  • saturates3g
  • carbs30g
  • sugars19g
  • fibre10g
  • protein5g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 3 large carrots
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • a pinch of cayenne pepper, plus extra to serve
  • 20g wholemeal bread
  • 1 tbsp soured cream, plus extra to serve
  • 200ml vegetable stock

Method

  1. Peel and chop the carrots and put in a blender with the ginger, turmeric, cayenne pepper, wholemeal bread, soured cream and vegetable stock. Blitz until smooth. Heat until piping hot. Swirl through some extra soured cream, or a sprinkling of cayenne, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Julia NottobePronounced's picture
Julia NottobePr...
18th Mar, 2018
Couldn't agree more, it tastes awful
alisondavey
18th Dec, 2017
1.05
I'm sorry but this was just awful! I'm an experienced cook and I followed this recipe to the letter, but what you end up with is a raw, bitty soup which sticks in your throat and burns your mouth with the raw ginger! Mine went back into the pan for a good 20 minute simmer but it still wasn't very nice. I'll stick to my Delia Smith recipe in future!! Avoid.
bluejay
9th Nov, 2017
4.05
I chopped the carrots into small pieces and cooked around 5 mins in the stock, until softened, before adding the spices and torn-apart wholemeal bread (including crusts) and blitzing. I added ~ 30 mls boiling water to make up the volume before stirring in sour cream and seasoning to taste. Was quite tasty.
frances mc
5th Mar, 2017
1.05
AWFUL - JUST AWFUL!
JoLB
12th Feb, 2017
1.05
I love carrot soup but this really wasn't good. You are basically blending raw carrot with stock, soured cream, ginger and turmeric. It should taste great but it tastes a bit watery and insipid. I'll go back to making soup with cooked carrots
mlstevens
11th Nov, 2016
Really tasty, but couldn't get this smooth at all - I don't think my blender was powerful enough. Would consider grating the carrots next time or cooking in water before blitzing.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
alexla
15th Jan, 2017
5.05
Boil the veg first - it doesn't taste like much until you put the sour cream or low fat creme fraiche in it then it's delish!! And so quick to make!!
Want to receive regular food and recipe web notifications from us?