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1 tbsp olive oil
2 garlic cloves
500g carrots
1200ml vegetable stock
3cm piece of root ginger
salt and pepper to taste


  1. finely chop the onion, crush the garlic and peel and chop the carrots
  1. Heat the oil in a large saucepan
  1. Lightly fry the onion, garlic and ginger for a few minutes untill the onion softens
  1. Make up and add the vegetable stock
  1. Add the carrots
  1. Simmer over a medium heat for about half an hour, until carrots have softened
  1. Pass the asoup through a food blender, return to pan
  1. Season with salt and pepper to taste, simmer for a further 5 minutes

If you find that the soup is too thin then there are a nuber of things that you can do to try and thicken it up, including: boil of some of the water, or stir in some cream or a little flour.