Ginger and Carrot Soup


  • 1 leek finely sliced
  • 1 stick celery finely chopped
  • 1 tbs fresh grated ginger
  • 1 tps fresh grated turmeric or 1/2 tsp dry
  • 600 g Carrot thinly sliced
  • 1.3 litre Vegetable stock(hot)
  • 1 onion chopped finely
  • Salt and Pepper to taste


Combine stock, leek, celery, carrot, ginger, turmeric and onion into a saucepan.
Bring to the boil and simmer for 10 minutes.
Remove the soup from the heat and cool slightly. 
Blend for 15 – 20 seconds.
Pour the soup back into the saucepan to reheat and season with sea salt and pepper.
Serve with fresh garden herbs.

Serves 2

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Adapted recipe from The Healthy Chef