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Carrot and Ginger Soup Recipe

Carrot and Ginger Soup Recipe - 4 servings


4 slices of bread, crusts removed

1 teaspoon yeast extract

2 teaspoons olive oil

1 onion, peeled and chopped

1 garlic clove, peeled and crushed

1/2 teaspoon ground ginger

450g carrots, peeled and chopped

1 3/4 pint vegetable stock

2.5cm piece of root ginger, peeled and finely grated

Salt and freshly ground black pepper

1 tablespoon lemon juice


Preheat the oven to 180oC/350oF/Gas Mark 4. Roughly chop the bread. Dissolve the yeast extract in 2 tablespoons of warm water and mix with the bread. Spread the bread cubes over a lightly oiled baking tray and bake for 20 minutes, turning half way through. Remove from the oven and reserve. Heat the oil in a large saucepan. Gently cook the onion and garlic for 3-4 minutes. Stir in the ground ginger and cook for 1 minute to release the flavor. Add the chopped carrots, then stir in the stock and the fresh ginger. Simmer gently for 15 minutes. Remove from the heat and allow to cool a little. Blend until smooth, then season to taste with salt and pepper. Stir in the lemon juice. Garnish with the chives and lemon zest and serve immediately.

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