Carrot soup with a hint of ginger

Carrot and Ginger soup

Recipe: Jonty Nicolson


  • 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


Saute the onions slowly in butter with the sugar.

Add the rest of the ingredients until the carrots are soft and the liquid starts becoming a yellowish colour.

Blend in batches in a blender.

Season to taste.

Serve hot and garnish with some parsnip crisps and a few drops of basil oil.


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