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Spiced organic carrot and ginger soup

This soup is super-simple to make, with just a few ingredients and three easy steps.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serves 4

Ingredients

  • 600 g British organic carrots, peeled and chopped
  • 1 large onion, chopped
  • 2 celery sticks, sliced
  • 2 garlic cloves, crushed
  • 5 cm piece of fresh root ginger, peeled and grated
  • 1 tsp medium curry powder
  • 1.2 litres vegetable stock
  • 100 g low fat soft cheese
  • Salt and freshly ground black pepper
  • 4 tbsp low fat plain yogurt

Instructions

  1. Put the organic carrots, onion and celery into a large saucepan with the garlic, ginger, curry powder and stock.

  2. Bring up to the boil, then reduce the heat and simmer, partially covered, for 20-25 minutes, or until the vegetables are tender.

  3. Blend the soup to a puree using a hand-held stick blender, or transfer to a food processor or blender and whizz until smooth. Add the soft cheese and blend again until it is thoroughly mixed in. Reheat gently, and season to taste.

  4. Serve, topped with a swirl of natural yogurt and a little extra black pepper.

Recipe Notes

Cook’s tip: Cover, cool and refrigerate the soup, using it within 3 days of making it, and re-heating it thoroughly when ready to serve. Use organic ingredients where possible.