Spiced Carrot and Ginger Soup
Carrots have a quiet kind of magic. They’re humble, inexpensive, and often overlooked — yet when simmered slowly with ginger and spices, they transform into something silky, warming, and deeply comforting. This soup is one of those recipes I reach for when the weather turns cool or when I need food that feels both nourishing and gentle. The ginger brings warmth, the carrots bring sweetness, and the spices add just enough depth to make every spoonful feel like care.
Serves
12
Cook Time
Dietary
Vegan
Nut-Free
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2cm piece fresh ginger, grated
- 500g carrots, peeled and chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 litre vegetable stock
- Juice of ½ an orange (optional, for brightness)
- Sea salt and black pepper, to taste
- Fresh coriander or parsley, to serve
Method
- Start the base. Heat olive oil in a large saucepan. Add onion and cook gently for 5 minutes until softened.
- Add garlic and ginger. Stir in garlic, ginger, cumin, and coriander, cooking for another minute until fragrant.
- Simmer the carrots. Add the carrots and stock. Bring to the boil, then reduce to a simmer for 20 minutes until the carrots are tender.
- Blend. Puree the soup with a hand blender until smooth and silky. Stir in orange juice if using.
- Season and serve. Taste, adjust seasoning, and finish with fresh herbs.
A Wellness Note
Carrots are rich in beta-carotene (converted into vitamin A in the body), supporting vision and skin health. Ginger aids digestion and warms the body, while cumin and coriander add antioxidants and flavour.
It’s the kind of soup that feels restorative — gentle on the body, grounding for the mind, and nourishing in the simplest way.
