Carrot and Ginger Soup


4 slices of bread, crusts removed
1 tsp yeast
2 tsp olive oil
1 onion, chopped
1 garlic clove, chopped
1/2 tsp ground ginger
2 and 1/2 cups carrots, peeled and chopped
4 cups vegetable stock
1 inch piece fresh ginger, grated
Kosher salt and cracked black pepper to taste
1 tbs fresh lemon juice
Chives and lemon juice for garnish


  • Preheat the oven to 350 degrees.
  • Coarsely chop the bread.
  • Dissolve the yeast in 2 tbs of warm water and mix with the bread.
  • Spread the bread cubes over a lightly greased baking sheet and cook for 20  minutes, turning halfway through.
  • Remove  from the oven and set aside.
  • Heat the olive oil in a large sauce pan, then gently cook the garlic and onion for 3-4 minutes.
  • Stir in the ground ginger and cook for 1 minute.
  • Add the chopped carrots, then stir in the stock and the fresh ginger. Simmer for 15 minutes.
  • Remove from the heat and let cool.
  • Add the soup to a food processor or blender and puree until smooth.
  • Season with salt and pepper, then stir in the lemon juice.
  • Garnish with  chives and lemon zest.




15 min


20 min


No Comments

    Leave a Reply


    Skill Level