Carrot & Ginger soup

Having lots of carrots coming from the garden in Autumn, this is the perfect meal to use them up on.
Lightly spiced, it’s perfectly suited to the cooler nights, that are now drawing in to signify the coming, cold winter months.


  • Olive oil
  • 600g carrots (sliced)
  • 1 onion (sliced)
  • 2 garlic cloves (peeled & grated)
  • A small piece of ginger (peeled & grated)
  • 1 vegetable stock cube
  • 1/4 tsp freshly ground nutmeg
  • Water
  • Pepper (to taste)


Heat a little oil in a large saucepan. Fry the onion and garlic for a couple of minutes until soft.

Add the rest of the ingredients to the pan, just covering with water.

Bring to the boil, and simmer for around 20-30 mins until the carrots are soft.

Blitz the mixture with a hand blender and serve immediately with sourdough bread.

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