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Gingered Carrot Soup

Serves: 4

Ready in: 30 to 60 mins

Eco Friendly Freezes Well

Gingered Carrot Soup Recipe: Veggie


600g carrots, peeled and cubed
2 large garlic cloves, peeled
2 tbsp honey
1 tsp cumin powder
a knob of butter
2cm piece of fresh ginger
1 small potato, peeled and cubed
5 shallots, diced
1 litre hot vegetable stock
100g Rachel’s Greek Style Ginger Yoghurt
chopped herbs of your choice, to garnish


  • Preheat oven to 200C/400F/Gas 6. Place the carrots and garlic in a small oven proof dish or roasting tin, and add the honey, cumin and seasoning and mix well. Roast in the oven until soft and caramelised.
  • Take a saucepan and melt the butter, add the ginger, potato and shallots and cook until soft. Add the roasted carrots and stir to mix.
  • Pour in the stock and leave to simmer for approximately 20 minutes, until all of the vegetables are tender.
  • Using a stick blender or food processor, blitz the soup until smooth, check the seasoning and leave to cool slightly while you prepare the chopped herbs for the garnish.
  • Finish with a dollop of the ginger yoghurt, and serve alone or accompanied by chunks of fresh crusty bread.
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