Carrot Ginger Soup with Cumin

This carrot ginger soup uses 40g fresh ginger for a distinct spicy note alongside the carrots. Potato gives the blended base body, while cumin adds an earthy flavor. Coconut cream is optional, not needed to make the vegetables blend into a thick soup.

Ingredients

• 800g carrots, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 40g fresh ginger, peeled and grated
• 1 medium potato, peeled and cubed
• 1 litre vegetable stock
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• Sea salt & black pepper
• Optional: 100ml coconut cream for richness

How to make carrot ginger soup

1. Prepare the carrots, onion, garlic, ginger and potato as listed above.
2. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes, until soft.
3. Add the garlic, grated ginger and cumin. Cook for 1–2 minutes, until fragrant.
4. Add the carrots and potato and stir to coat them with the spices.
5. Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for 25–30 minutes, until both the carrots and potato are very tender.
6. Blend until smooth with a hand blender, following its instructions for hot liquids. Season with salt and pepper to taste.

Fresh ginger, not ground ginger

The specified 40g is fresh ginger, peeled and grated. Ground ginger is not a gram-for-gram substitute for this ingredient. Grating helps distribute the ginger through the vegetables before blending.

Check both vegetables

Test a carrot piece and a potato cube before blending. Their size affects cooking time; continue simmering if either is still firm. The 25–30 minutes is a guide to the simmer, not the full time needed to prepare the recipe.

Optional creamy finish

After blending, stir in 100ml coconut cream for the original richer variation. The original recipe also allows 100ml double cream instead; that choice adds dairy.

Preparing portions for later

Divide leftovers into clean, shallow containers and refrigerate promptly rather than leaving the whole pot at room temperature until completely cold. For freezing, use freezer-safe containers or soup trays, leave expansion space according to their instructions and label the portions.

Transfer tray portions to a freezer bag or container once frozen solid. Thaw in the fridge and reheat in a pot, stirring until hot throughout. Any cream added may change texture after freezing.

What to serve with it

Try sourdough, naan or flatbread alongside the soup. Toasted seeds add crunch, fresh coriander adds an herbal finish, and chili oil adds more heat. Greek yogurt is an optional dairy-containing topping; cooked lentils can be stirred in for a chunkier meal.

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