Carrot and Ginger Soup

Carrot and Ginger Soup

This lovely, vibrant carrot soup offers a nice twist with the addition of finely grated ginger.


  • 80 g of butter
  • 150 g of spring onions
  • 50 g of finely grated ginger
  • 300 g of diced carrots
  • 2 teaspoons of sugar
  • 600ml of chicken stock, low sodium
  • 100 ml of freshly squashed orange juice
  • 300 ml of cream (30 % fat)
  • 1 tablespoon of Crème fraîche or sour cream (30 % fat)
  • Salt, ground pepper


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Gently cook the spring onions in a pot until they are about to turn brown.
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Add the carrots, ginger and caramelise with sugar until light brown in colour.
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Next add the chicken stock, orange juice, salt and pepper; cook until the carrots are soft.
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Now mash the ingredients and strain.
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Add the cream and cook until very hot without letting it come to boil.
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Just before serving add some crème fraîche and mix until creamy using a handheld blender.

Nutrition Per Serving


461 cal

Total Fat

41 g


216 mg


13 g


11 g


164 mg


567 mg


254 ml

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