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Spicy Carrot and Ginger Soup

Serves: 5

Cost Cutting Eco Friendly Gluten Free‏

A healthy and hearty winter warmer, the ideal family supper for the colder months

Spicy Carrot and Ginger Soup Recipe: Veggie


8 large carrots

2 large onion

4 sticks of celery

2 cloves of garlic

2 thumb sized pieces of ginger

3.5 litre veg stock

2 tbsp BeLOVeD Date Nectar

bunch coriander

100ml sour cream


  • Pre-heat the oven to 180°C. Peel the carrots, put in a large roasting tin and cover with a good pinch of Maldon sea salt and the BeLOVeD Date Nectar. Place in the oven for 25 mins, tossing regularly.
  • Cut the onion and celery into large chunks and soften in a large saucepan with 2 tsp coconut oil and crushed garlic. Finely grate the ginger. When the veg has softened, add the roasted carrots to the saucepan with the ginger.
  • Add the stock and turn to a low simmer for 20 mins. Use the stick blender to blend the soup to your preferred consistency (thick works well for this one).
  • Chop the coriander and sprinkle on top with a dollop of sour cream for a nourishing winter warmer.
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