Carrot | Ginger | Soup

Carrot and Ginger Soup

This carrot and ginger soup uses a range of cooking skills. Skills include: peeling, chopping, passing and pureeing. The ginger I have used is a ginger paste, however, fresh ginger is great to use too. Carrots are fantastic in soups and are one of the cheapest ingredients to use.


  1. Spanish Onion x 1
  2. Baking Potato x ½ 
  3. Garlic Cloves x 3
  4. Carrots x 400g
  5. Ginger Paste x 2 Tablespoons
  6. Sugar x ½ Tablespoon
  7. Vegetable Stock x 500ml

Method Of Preparing And Cooking A Carrot And Ginger Soup

Vegetable Preparation

  1. Peel the Spanish onion and cut it into a chunky dice
  2. Cut half of the baking potato into small cubes
  3. Peel the garlic cloves and slice
  4. Cut the carrots in half lengthways and cut the halves into half-moon slices
  5. Have the 500ml of vegetable stock ready. [Either fresh vegetable stock or a stock cube]

Cooking The Vegetables

  1. Heat the pan up on medium heat with a little oil and add the onions.
  2. Cook the onions for a few minutes stirring frequently so they do not catch in the pan.
  3. Add the garlic to the onions and cook for a few minutes
  4. Into the pot add the cubed potato and cook for a few minutes
  5. Add the carrots to the pan and cook for 5 minutes on a medium heat
  6. The ginger paste and sugar can be stirred into the vegetables and the vegetable stock added
  7. Bring the soup to a boil and simmer for 10 minutes
  8. Check the vegetables for softness. Cook longer if needed and take off when the ingredients are soft.

Finishing The Soup

  1. Once all the vegetables are soft the soup can be carefully blended into a puree
  2. Pass the soup through a fine sieve to remove any stringy pieces or lumps
  3. Check for salt and pepper and adjust to your personal taste.