Carrot soup with a hint of ginger

Carrot and Ginger soup


  • 2 onions, chopped
  • 20 g butter
  • 50 g sugar
  • 1 kg fresh carrots, peeled and grated
  • 20 g fresh ginger, peeled and grated
  • 700 ml chicken stock
  • 600 ml cream
  • 2 oranges, juiced
  • 1 tsp cumin
  • 1/2 tsp white pepper


  1. Saute the onions slowly in butter with the sugar.
  2. Add the rest of the ingredients until the carrots are soft and the liquid starts becoming a yellowish colour.
  3. Blend in batches in a blender.
  4. Season to taste.
  5. Serve hot and garnish with some parsnip crisps and a few drops of basil oil.

Recipe: Jonty Nicolson


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