Carrot and ginger soup
- May 2017
- Serves 4-6
- Hands-on time 30 min, simmering time 45-50 min
A light, flavoursome carrot and ginger soup that’s ideal for batch cooking – double the recipe, eat half now, then freeze the rest for later and enjoy as an instant midweek meal.
- 5.1g (0.9g saturated)
- 25g (20.3g sugars)
If you’re not vegetarian you can use chicken stock instead of vegetable stock. If you’re using a stock cube, taste the soup before adding any salt, as cubes can be quite salty.
We piped the yogurt on top of our soup using a freezer bag with the corner snipped off, then pulled a cocktail stick through in alternate directions to create a feathered pattern. Alternatively, just give it a quick swirl with a spoon.
Keep the soup chilled for 2-3 days in a sealed container. Double the recipe and freeze half (without adding the yogurt and coriander in step 2) in a freezer bag or plastic container for up to 3 months. Defrost fully and reheat to piping hot before serving topped with the yogurt and herbs.
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