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Carrot and ginger soup

A warming vegan soup with a spicy flavour. Just what we need occasionally! And, this great soup is prepared and ready in under 30 minutes. Serve with pumpkin seeds or parsley for an added wow factor.

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Carrot and ginger soup

  • EAT ME Ginger Product photo
    50 g ginger
  • 600 g carrots
  • 1 onion
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • 200 ml coconut milk
  • 15 g curly parsley
  • salt and pepper

Kitchen tools

  • Blender

Preparation method

  1. Peel the ginger and slice thinly. Slice the carrots into evenly sized chunks. Chop the onion and finely chop the garlic. Heat the olive oil in a large pan. Fry the onion, ginger and garlic on a medium heat for about 3 minutes until the onion softens.
  2. Add the carrots and curry powder and fry for 5 minutes. Pour 800 ml of water into the pan, add the coconut milk and bring to the boil. Simmer on a low heat for 20 minutes until the carrot is soft. Purée into a smooth soup with the hand blender. Season with salt and pepper.
  3. Roughly chop the parsley. Divide the soup over 4 bowls and garnish with some parsley.


  1. Tip: Like things hot and spicy? Add a finely sliced cayenne pepper. Halve the pepper lengthwise, remove the seeds and finely slice the flesh. Fry the pepper along with the onion, ginger and garlic.

Nutrition value per person/bite

225 kcal
2 g
17 g
9 g
13 g
6 g
6 g

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