Carrot and Ginger Soup
Prep time
Cook time
Total time
Sandra Butler - UK Chef - You can also do this recipe with beetroot.
Serves: 4 servings
  • 1 teaspoon olive oil
  • 1 medium onion, peeled & chopped
  • 2 garlic cloves, peeled & crushed
  • 1 level tsp mustard powder
  • 2.5cm piece fresh ginger, peeled & grated
  • freshly ground black pepper
  • pinch of salt
  • 1 litre vegetable stock
  • 6 medium carrots, peeled & chopped
  • 2 tablespoons parsley, roughly chopped
  • optional: natural soy yoghurt to serve
  1. Heat the olive oil in a large saucepan and soften the onion and garlic with the mustard powder, ginger, pepper and salt, adding 2 or 3 tablespoons stock after a minute or so. After another 2 -3 minutes, add the carrots, stirring well.
  2. Pour in the rest of the stock, bring to the boil, then cover and leave to simmer for 40 minutes.
  3. When it is ready, whiz the soup until smooth in a blender, or using a hand-held stick blender in the pan.
  4. Stir in the chopped parsley, saving a little for garnish and reheat the soup gently if you need to.
  5. When serving, swirl a spoonful of yoghurt through each portion.
  6. Sprinkle with chopped parsley and serve.
Recipe by Go Dairy Free at