Ginger and carrot soup recipe

Carrot and ginger soup It is an ideal dish to prepare in winter as an appetizer or main course. This recipe belongs to the book “What I like to eat” Katie Quinn Davies by VR Editoras. If you don’t have sour cream, make it with this recipe.


  • 6 large carrots, coarsely chopped
  • ½ teaspoon of fennel seeds
  • 3 tablespoons of olive oil
  • sea ​​salt and freshly ground black pepper
  • 1 chopped onion
  • 3 cloves of garlic, finely sliced
  • 2 celery stalks, chopped
  • 1 piece of ginger 1cm x 3cm, peeled and grated
  • 1.5 liters of vegetable broth
  • 3 sprigs of thyme, separate leaves, plus additional sprigs for garnish
  • 1.5 liters of vegetable sour cream and nut bread, for serving


Step 1

Preheat the oven to 180 ° C and prepare two baking sheets with parchment paper.

Step 2

Put the carrot, fennel seeds and 2 tablespoons of oil in a bowl, then season and mix. Pour into prepared baking sheets, spread evenly and roast for 30-40 minutes or until carrot is tender and begins to caramelize. Remove from the oven and set aside.

Step 3

Heat the remaining oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until the onion has softened. Add the celery and cook for 3-4 minutes or until softened.

Step 4

Add the ginger, thyme, broth and roasted carrot, bring to a boil, then lower the heat and simmer, stirring occasionally, for 25-30 minutes until thickened. Remove from heat and mix with a hand whisk until smooth.

step 5

Serve in soup plates; garnish with sour cream, additional thyme sprigs and ground pepper. Serve with walnut bread.

See also

See also

Carrot and tomato soup

See also

light carrot soup