Carrot & ginger immune-boosting soup

Carrot & ginger immune-boosting soup

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(8 ratings)

Prep: 5 mins Cook: 5 mins


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
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  • 3 large carrots



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

  • 1 tbsp grated ginger



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

  • 1 tsp turmeric



    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


  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.

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Comments, questions and tips

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Julia NottobePronounced's picture
Julia NottobePr...
18th Mar, 2018
Couldn't agree more, it tastes awful
18th Dec, 2017
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.
9th Nov, 2017
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
12th Feb, 2017
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
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.
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15th Jan, 2017
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!!