I’ve added a fair amount of fresh root ginger to this recipe as I really love the zingy taste it gives this soup. The carrots were deliciously sweet, creating the perfect combo for my taste buds!
On a sidenote, what is really interesting is that my husband, a previous non soup person, is now converted to our new lunch time dish. It’s all good!
If you don’t have a soup maker you can still make this recipe. Just follow the recipe, but instead of putting it in the soup maker at step 4, add it all to a saucepan and boil on the stove until the carrots are soft. Allow to cool and then put in a blender to whizz to a smooth soup. Reheat when you are ready to eat it.
If you enjoyed this soup head over to my Soup Maker Recipes page on Facebook where I share more recipes. You can also join my newsletter to get recipes straight to your inbox. I will also let you know when my 2nd soup maker recipe book is available (it is really soon, I promise!)
As always if you have any questions or comments please let me know below (or you can email me).
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- 1 tbsp olive oil
- 2-3 tbsp fresh root ginger*, grated
- 1 onion, chopped
- 600 g carrots, peeled, chopped
- 2 garlic cloves, crushed
- 750 ml vegetable stock, (made from 1 cube)
- salt/pepper, to season
- Heat the oil in a sauce pan or in the base of your soup maker (if you have a soup maker with a sauté function).
- Add the chopped onions and garlic and sauté for 2 to 3 minutes, stirring frequently.
- Add the grated ginger and carrots and stir for another 2 to 3 minutes.
- If you are cooking in a pan, transfer to your soup maker. If you are sautéing using your soup maker switch off the sauté setting now. Add the vegetable stock cube and approx 700ml hot water, taking care not to go over the MAX line.
- Mix the ingredients round and place the lid on the soup maker. Select the 'Smooth' setting.
- Once ready, season with salt/pepper if required.
* If you don't have fresh ginger you can substitute with 1 to 2tsp of ground ginger.