Recipe | Carrot & Ginger Soup


  • 1 tbsp Olive oil
  • 1 large onion, chopped
  • 2 tbsp coarsely grated ginger
  • 2 garlic cloves, sliced
  • ½ tsp ground nutmeg
  • 850ml vegetable stock
  • 500g carrot, (preferably organic), sliced
  • Fresh Parsley – To garnish


  1. Heat the oil in a large pan, and on a low heat, add the onion, ginger and garlic, and fry for 5 mins until starting to soften.
  2. Stir in the nutmeg and cook for 1 min more.
  3. Pour in the stock, add the carrots, then cover and simmer for 20-25 mins until the carrots are tender.
  4. Blitz with a hand blender or in a food processor until smooth.
  5. Return everything to the pan and heat until bubbling.
  6. Serve topped with fresh parsley and cracked black pepper.




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