Please Pass the Recipe

sharing recipes from one generation to the next

Carrot and Ginger Soup

carrot ginger soupCarrots are incredibly cheap in the market.

Juicing carrots may have a few small imperfections in their natural beauty but the flavour is just as sweet as their perfectly formed counterparts, and at a price less than 60% less than those supermodels, plain Jane carrots are perfect for a large pot of warming, nutritious and tasty carrot soup.

1 kg organic carrots, scrubbed and roughly chopped

2 3cm knobs of young root ginger, peeled and roughly chopped

3 stick celery, sliced

3 cloves garlic, crushed

2 litres water

1 organic vegetable stock cubecarrot ginger soup ingreds

2 tablespoons basmati rice

1 cup low fat milk

2 tablespoons snipped chives

Sea salt and black pepper to taste

Put the carrots, celery, ginger and garlic into a large pot. Add the rice, water and stock cube. Bring the pot to the boil, then cover and reduce the heat. Simmer the vegetables for 40 minutes.

Using a stick blender thoroughly purée the soup.  Stir in the milk and chives, then season to taste with salt and pepper.


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

6 comments on “Carrot and Ginger Soup

  1. ohlidia
    May 27, 2013

    I sure could use a bowl of this soothing-looking soup with this damp and rainy weather we’re having. There’s rice in this soup, added in with all the veggies… interesting. Does it thicken the soup?


    • ladyredspecs
      May 28, 2013

      It makes it creamy, without cream!


    • ohlidia
      October 31, 2013

      I made this yummy soup tonight Sandra, it was perfect for the chilly evening that we had. The hot ginger was a nice addition, although Emma thought it too hot, and the garlic flavour came through just nicely. Wonderful!


      • ladyredspecs
        October 31, 2013

        So glad you enjoyed it. Ginger harvested late in the season can pack quite a punch, unlike the young roots with their pink tips and papery skin. Sadly it’s still soup weather here, November tomorrow and we’re still heating the house and eating comfort food!


  2. Fae's Twist & Tango
    May 26, 2013

    You are right, plain Jane carrots and other ingredients sure make a comforting soup. Looks very pretty and inviting too.


    • ladyredspecs
      May 26, 2013

      Thanks Fae, it amuses me how a slightly misshapen vegetable becomes a “second”. I guess we live in a land of plenty!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.


This entry was posted on May 25, 2013 by in FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Soup and tagged , , .
%d bloggers like this: