Now that the cooler months are with us again, I want to share one of my favourite soup recipes with you. Carrot and ginger soup does what it says on the tin – combining the healthy sweet goodness of carrots with the gentle heat of ginger.
If you’re looking for a soup which packs a powerful nutritional punch and will warm you up after a long run – and won’t involve hours in the kitchen, you’re in the right place! This is great served up with a big chunk of wholemeal bread.
The recipe below will give you 4 generous portions, but I hardly ever make it in these quantities. The recipe freezes perfectly without any loss of flavour, so I tend to make it in bulk and freeze it in portions.
Carrots contain a wealth of nutritional benefits. They are an excellent source of antioxidants such as vitamin C, beta-carotene, alpha-carotene and lutein. It’s beta-carotene that gives traditional carrots their orange colour, and this compound is turned into vitamin A by the body. Vitamin A is important for eyesight, immune system functions and growth and development.
Carrots also provide a good source of:
- vitamin B6 – important for energy production
- vitamin K – helps with blood coagulation and bone health
- potassium – which is important for controlling blood pressure.
- So all round good guys!
We have looked at the benefits of ginger before in my recipe for Vegetable Balti Soup where I mentioned its properties in helping fight off the sniffles. The root also has powerful anti-inflammatory and antioxidant qualities. Another favourite recipe where ginger features and is also great for warming you up is my Healthy Tarka Dhal.
So, tasty warming and full of nutritional goodness! Give my recipe for carrot and ginger soup a go, and let me know what you think in the comments below. And don’t forget to give it a rating too!
Happy running, cooking and eating, everyone!
Carrot and Ginger Soup
A smooth, healthful bowl of sweet carrots with ginger warmth. Perfect for the cooler months!
- 1 onion
- 500 g carrots
- 1 inch root ginger
- 1 tbsp olive oil
- 750 ml vegetable stock
- ground black pepper
Chop the onions and carrots fairly small. Don't be too fussy as it all gets pureed later. Grate the ginger.
Heat the oil in a saucepan, add the onion and sweat it gently for around 5 minutes until softened. Add the ginger for the last minute.
Add the carrots and stock. Bring to the boil, reduce the heat and simmer for 15 minutes until the carrots are tender.
Either use a stick blender and blitz it all to a puree in the pan, or transfer to a blender in batches.
Add freshly ground black pepper to taste and serve. I like this with a big chunk of wholemeal bread, or a bread roll.
This recipe is perfect for freezing, so I tend to make it in bulk: 3 or 4 times the quantities given – and freeze it for a quick fix throughout the autumn/ winter.