This tasty warming carrot & ginger soup is really easy to make and super cheap too. It is also perfect for those with their own veg patch if you have a glut of carrots as you can make it and freeze it.
It is perfect for those chilly days whether you be out on the allotment and want something warming or cozying up at home watching movies as the wind whips around the house.
Even though it is cheap to make it feels like it is a luxury soup as it is thick and rich in taste and color and can be served with chunky fresh bread.
With only five easy-to-get main ingredients that are easy to get it is perfect for any occasion.
Warming Carrot & Ginger Soup Perfect for Those Chilly Days
I can’t quite remember when I first started making this soup recipe. I think it was when I went on a diet once. It is a great way to get carrots into you even if you are not that keen on them. Normally, I can only tolerate small amounts of carrots yet, doing this gives them a bit of kick and has become a favorite.
I remember moaning to my sister that the soup was runny. On the diet adding roux was just not possible so she suggested adding a potato. This is now my preferred method of soup thickening if I have them in as it is quick and easy to do and doesn’t take up more pans or hob tops.
Warming Carrot & Ginger Soup Recipe
Level: Really Easy, Cost: Cheap
This easy to make and healthy carrot & ginger soup is warming yet not too spicy. There are two methods of doing this which produce slightly different results. You can saute the onions first. Most people will saute first and this is the prefered accepted method. It caramelizes the onions and makes them slightly sweeter which changes and enriches the taste of the soup slightly. It also means they are sofer to cook. The other method is to put all the vegetables into the pot together. If I do this I cut the onions finer and the other vegetable too. I find they cook just fine. I’d try both to see which you prefer.
- 500 g Carrots
- 1 medium onion white
- 1 medium potato
- 50 g fresh ginger
- 550 ml vegetable stock using a stock cube
- Pepper to taste after cooked note with pepper you may find you don’t need it as this soup is already warming
- Parsley optional for decoration
There are two methods of doing this which produce slightly different results. You can saute the onions first. Most people will saute first and this is the prefered accepted method. It caramelizes the onions and makes them slightly sweeter which changes and enriches the taste of the soup slightly. It also means they are sofer to cook.
The other method is to put all the vegetables into the pot together. If I do this I cut the onions finer and the other vegetable too. I find they cook just fine. I’d try both to see which you prefer.
Wash and prepare your vegetables. Peel and cut up into small pieces as even as you can.
Method one: Heat some oil in your pan and pop in the onions and saute for a few minutes.
Method One: Add the other ingredients and the stock.
Method two: Pop everything into the pan including the stock
Both Methods: Bring to the boil then reduce the heat to simmer, cook for about 25 minutes or until the vegetables are soft. Stir occasionally.
Remove the soup from the heat and blitz with a hand blender until smooth.
Now add some bread if you are using it and its ready to serve.
Cost of Soup Ingredients
Prices were taken form Asada and correct at time of writing although are subject to vary.
- Carrots 500g = 33p
- stock cube= 3p
- Total cost = 84p
- Cost per person 28p
Add a chunky slice of bread for a more filling meal for only 5p and you have a healthy nutritious and tasty meal for only 33p per person.
Waste Saving Tips
You can freeze the extra ginger or you can buy frozen ginger to save waste.
Freezing the Soup
You can freeze the soup if you have any leftovers, so make a bigger batch of it and freeze it for later, this saves you time and heating costs.
Buy in Season
If you haven’t got an allotment you can buy in season, carrots are ridiculously cheap to buy.