Carrot and ginger soup

Name: Carrot and ginger soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 700 g Carrots; 1 Onion; 1 clove garlic; 1 tbsp Fresh ginger, grated; 1 Orange; 1 l Vegetable stock; 2 tbsp Olive oil; 4 tbsp Plain yoghurt; Salt (to taste); Black pepper (to taste)

Sweet carrots with a warm kick of fresh ginger and a touch of orange. Bright in colour and in flavour.

45 min15 prep · 30 cook
EasyDifficulty
180 kcalper serving

Ingredients

4 servings

Carrots700 g
Onion1
garlic1 clove
Fresh ginger, grated1 tbsp
Orange1
Vegetable stock1 l
Olive oil2 tbsp
Plain yoghurt4 tbsp
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Peel and slice the carrots and chop the onion.
2
Soften the onion in the oil, then add the garlic and ginger for a minute.
3
Add the carrots and stock, season and simmer until the carrots are very tender.
4
Add the grated zest and juice of the orange and blend until smooth.
5
Serve with a spoonful of yoghurt and a little black pepper.

Tips and questions

Can I freeze it?: Yes, for up to 3 months. Add the yoghurt only when serving, as it splits if frozen or boiled.
How do I make it vegan?: Use a plant-based yoghurt or a swirl of coconut milk on top. The rest of the recipe is already vegan.
Can I use ground ginger?: Yes, about 1 teaspoon instead of the fresh, but the flavour is less bright and zesty.

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Carrot and ginger soup

Ingredients

Steps

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