Carrot and ginger soup in one small pot
Carrots give this soup body without a complicated thickener. A small amount of ginger adds warmth; increase it only after tasting. Cut the carrots evenly so the pot is ready to blend at the same time.
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Original recipe · serves 2
Carrot and ginger soup in one small pot
10 minPreparation25 minCooking35 minTotal
Ingredients
How to make it
- Warm oil in a saucepan over medium heat. Cook onion for 5 minutes until softened.
- Add ginger and carrots and stir for 1 minute. Pour in stock and bring to a simmer.
- Cover loosely and cook for about 20 minutes, until carrots are very tender.
- Remove from heat and blend carefully with an immersion blender. If using a jug blender, follow its hot-liquid instructions and blend in suitable small batches.
- Adjust thickness with hot water, season and serve with yogurt if using.
Make it work in your kitchen
A tightly sealed blender filled with hot soup can be hazardous. Use equipment designed for hot liquids and follow its instructions. The stock determines much of the saltiness, so taste before adding more. Yogurt is optional and contains dairy.
Recipe note: Original AI-assisted recipe, not kitchen-tested. Timings are estimates; use the doneness and temperature checks stated. Photographs are illustrative. Check ingredient labels for allergens and read our food preparation and storage guide.
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