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Zippy Carrot Soup

Zippy Carrot Soup

  • Author: Tom
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 1tbsp olive oil
  • 500g Carrots
  • 200g Sweet Potato
  • 1 medium red onion
  • 3 garlic cloves
  • 1tbsp ground coriander
  • 20g fresh root ginger
  • 1 litre of vegetable stock
  • ½ tsp dried chilli flakes (optional)
  • Salt and pepper to taste


  1. Begin by prepping the veg. Peel and dice the onion, carrots and sweet potato.
  2. Heat the olive oil in a large pan over a medium heat. Gently sweat the onions, garlic and ginger with a pinch of salt – this will help to draw out the moisture and soften the onions. After 2-3 minutes of cooking, add the carrots and sweet potato alongside the ground coriander and chilli flakes (if using). Stir everything together and gently fry for a further 3-5 minutes.
  3. Meanwhile, make up 1 litre of vegetable stock according to the instructions on your packet. I like to use Marigold Vegetable Bouillon powder which I make with 4 tsps to every 1 litre of freshly boiled water from the kettle.
  4. Pour the vegetable stock over the veg and stir everything together. Bring up to a gentle simmer before clamping on the pan lid. Set the timer for 20 minutes and wait.
  5. When the timer pings, whiz everything together using a stick blender or liquidiser. You want a smooth, velvety soup with no bits in it. Taste a little and season according to your preference with a little salt and pepper.
  6. Serve with warm crusty bread. Any leftovers will keep in the fridge for several days afterwards.
  • Category: soup, autumn

Keywords: carrot soup, soup, autumn, fall, quick recipe, easy recipe, cheap recipe