Posted on 7 Comments

Soup Maker: Carrot and Ginger Soup Recipe – 1.6 Litre

Another soup maker recipe for you, but remember, you can also make this in a pan.

Carrots make for a wonderful soup.  It really does not matter what is added to the soup, there is almost always going to be an innate sweetness that the carrots lend to the recipe.

When serving this up, you can serve with a little cream on top, creme fraise, or even some natural yoghurt.

Soup Maker: Carrot and Ginger Soup Recipe

Lesley S Smith
5 from 1 vote
Prep Time 5 minutes
Cook Time 21 minutes
Total Time 26 minutes
Course Soup
Servings 4 -6


  • 500 g Carrots
  • 150 g Onion Peeled and Chopped
  • 1 Root Ginger Bulb Up to about 3 - 4 Inches Long. Peeled and chopped.
  • 1 teaspoon Salt
  • 1 l Vegetable Stock
  • 1 teaspoon Coconut Oil
  • Rainbow Peppercorns To garnish.


  • For this recipe, to get more taste, lightly fry the onions and ginger in a frying pan with a teaspoon of coconut oil. The onions must stay white, so they will not need to be on for long. You can miss out this step and just put the ingredients straight into the pan if you are in a hurry, but the taste will not be so rich.
  • Add all the ingredients except the ground rainbow peppercorns into the soup maker and set it to smooth for 21 minutes. With stock, fill to Maximum In Soupmaker or up to 1600-1800g for all ingredients manually in a pot.
  • Serve and garnish with rainbow peppercorns.

Carrot and Ginger soup 5

7 thoughts on “Soup Maker: Carrot and Ginger Soup Recipe – 1.6 Litre

  1. Lovely soup but 3-4 inches of ginger is too much

  2. 5 stars
    It was amazing

  3. I loved this soup, however my wife thought it was a little hot.

    Should the ginger amount be 3 – 4 centimeters and not inches?

    1. I did use quite a lot of ginger. Perhaps yours was better quality than mine. It’s a good point to raise, that we have different taste buds and different needs from our soups. I’ll have to make this again soon, it’s been a while for me.

  4. Tried this recipe this morning and it’s turned out beautifully and creamy. I lightly fried the onion and ginger in coconut oil as suggested and the flavour is amazing! Thanku for the recipe

  5. This looks lovely, would never have thought of using ginger with carrot

    1. It was one of those soups where I wondered if nobody would eat it and it’d end up down the loo, but thankfully it was very much enjoyed by everybody.

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