Carrot & Ginger Soup

A delicious and nutritious soup packed with plenty of tasty herbs to keep you warm and cosy, especially during the cooler months. Low calorie, low fat and low carb! 
  • Prep time



  • Cooking Time



  • Serves


  • Difficulty


  • Ingredients



  • 2 tbsp olive oil
  • 7 large carrots, peeled and chopped into rounds
  • 1/2 medium brown onion, chopped
  • 3 cloves garlic, minced
  • 1 inch piece fresh ginger, peeled and grated or minced
  • 1 tbsp organic honey
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp crushed red pepper flakes
  • 1/8 tsp cayenne pepper
  • Salt to taste
  • Freshly ground black pepper to taste
  • 4 cups low sodium vegetable stock
  • Natural yoghurt and fresh coriander sprigs for garnish 

What To Do

  1. In a large pot, heat the olive oil over medium heat. Sauté the onions for about 5 minutes or until slightly brown. When the onions are brown, add the carrots and sauté for another 2 minutes.
  2. Add the ginger, garlic, honey, turmeric, curry powder, paprika, cumin, red pepper flakes, and cayenne pepper into the pot of vegetables. Stir and sauté for another 2 minutes.
  3. Slowly pour 4 cups of vegetable stock into the pot. Bring the mixture to a boil and turn the heat down to a low setting. Cover the pot and simmer for about 40 minutes, or until the carrots are tender.
  4. Blend the soup using a blender or food processor. When the entire pot is blended, check for consistency. If the soup is too thick, additional vegetable stock or water may be added.
  5. Add salt and black pepper to taste.
  6. Serve with a garnish of natural yoghurt and fresh coriander sprigs.

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