Organic carrot and ginger soup

Molly Waring-Moore • June 15, 2018

Vegan Carrot Ginger Soup Recipe

A delicious carrot and ginger soup using the millennial must-have British, organic carrots.

Serves 3-4 • ready in 25mins


  • 1 tbsp vegetable oil
  • 700g carrots, washed and sliced 1 onion
  • 2 garlic cloves, crushed
  • ½ red chili, finely chopped
  • 20g ginger, grated
  • Fresh orange juice from 2 oranges, squeezed
  • 1L vegetable stock
  • Chilli flakes
  • Fresh coriander
  • Pomegranate seeds
  • Vegan cream
  • Salt
  • Pepper


  1. Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4mins, until they are beginning to soften but not colour.
  2. Stir in the chilli and ginger, and plenty of seasoning and cook for 1min.
  3. Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender.
  4. Whizz the soup with a stick blender or transfer to a food processor.
  5. Add the orange juice and chilli flakes to taste and adjust the seasoning as necessary.
  6. Reheat until just hot but not boiling and serve.
  7. Garnish with a swirl of vegan cream, fresh parsley or coriander and pomegranate seeds.


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