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Carrot And Ginger Soup

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2 tablespoons sunflower or soya oil
1 onion, finely sliced
675 g/1 lb carrots, finely sliced
2 tablespoons finely slivered fresh ginger
900 ml/1 pints water
2 tablespoons ginger wine or 1 tablespoon honey
1 tablespoon butter
Salt and pepper

To garnish

A slice of fresh ginger, cut into matchsticks


Serves: 5


1. Heat the oil gently in a heavy saucepan, add the onion and cook over a low heat for about 10 minutes, stirring regularly, until it softens - don't let it brown.

2. Stir in the carrots and ginger, cover and cook gently for another 10 minutes, stirring occasionally to avoid sticking.

3. Add the water and the ginger wine or honey, bring to the boil, then cover, turn down the heat and leave to simmer for 30 minutes or so, until the carrots are perfectly soft.

4. Let the soup cool for a minute or two, then add the butter and tip everything into a food processor or use a hand-held liquidizer to blend to a puree.

5. To serve, reheat gently and season to taste. Don't be tempted to add cream. Serve in hot bowls, scattered with a few matchsticks of ginger.

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