Carrot & ginger soup

This soup is super-easy to make and easily scalable so you can make just enough for dinner or multiply up the quantity then freeze portions for speedy afterwork suppers.


500g carrots - roughly chopped*

30g ginger - chopped in to small dice*

100g onions - roughly chopped*

2 sticks of celery - roughly chopped*

1-2 cloves garlic - chopped or minced*

500mls vegetable stock

1 tablespoon of finely chopped coriander

Pinch freshly ground black pepper


Sprig of coriander


Blender / stick blender

* the smaller you chop the veggies the faster the soup will cook. If you have a food processor you can speed things up by processing the vegetables


Place the carrots, ginger, onion, celery and garlic into a saucepan over a low heat. Pop a lid on the pan and leave to sweat for about 10-15 minutes, stirring occasionally. You shouldn't need any oil, if the vegetables start to stick to the pan add a couple of tablespoons of water.

Add the stock and black pepper and bring up to a simmer.

Put the lid back on the pan and simmer over a low heat until the carrots are soft, this will take 20 - 30 minutes depending on the size of the chunks.

Blend the soup until smooth, stir through the coriander and it's ready to eat.