Carrot soup with ginger

  • Difficulty: easy

  • Time: 1 hour

  • Servings: 4 people

  • Calories: 240 / serving

I propose you a delicious carrot soup with ginger, not at all trivial or obvious, which combines the sweet taste of carrots with the particular and spicy taste of ginger, a recipe to try immediately with late autumn towards the winter season when the period of soups, especially those of vegetables, hot, nutritious and rich in vitamins and fibers.


  • 600 grams of carrots
  • 140 gr of onion
  • 500 ml of vegetable broth
  • 10 gr of butter
  • 1 sprig of parsley
  • 8 slices of fresh ginger
  • 10 gr of fresh grated ginger
  • 1 red pepper
  • 10 grams of sugar
  • White pepper
  • salt

ginger carrot soup


  1. Trim and scrape the carrots, wash them, dry them and make them into thin slices.
  2. Peel and slice the onion and chop the parsley.
  3. Pour the broth into a large pot and add the sugar, bring to a boil and simmer for 5 minutes.
  4. Melt the butter in a pan and add the onion and chilli, simmer for a minute and then remove the chilli.
  5. Pour in the carrots and grated ginger, salt and white pepper, mix and cook over medium heat, add the broth and cook for about 20 minutes.
  6. Pass everything through a sieve and put the puree back on the heat, cook for another 5 minutes.
  7. Distribute the cream into 4 bowls and decorate with the slices of ginger and parsley.
  8. Serve hot and if you want use the chili as a decoration.

Photo by lccavender