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Spicy Carrot & Ginger Soup


Recipe Info

  • Servings : 4
  • Cook Time : 30m
  • Ready In : 30m

A satisfying soup which is delicately spiced and works well as a rustic starter.


  • 8 tbsps olive oil, divided
  • 1 leek, finely sliced
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 5cm piece ginger, peeled and finely chopped
  • 1 tsp ground cumin seed
  • ½ tsp ground coriander
  • 1 to 2 tbsps harissa paste
  • 1kg carrots, peeled and roughly chopped
  • 1½ litre vegetable or chicken stock
  • salt
  • cream or Greek yoghurt to serve


Step 1

Heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering. Add leeks, onions, garlic, and ginger, and cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes. Add cumin, coriander, and harissa paste and cook, stirring constantly, until fragrant, about 1 minute. Add carrots and stir to coat in spice mixture. Add the stock, season with a pinch of salt, bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until carrots are completely tender, about 20 minutes.

Step 2

When carrots are tender, transfer half of soup to a blender. Start blender on lowest speed and slowly increase speed to high. With blender running, slowly drizzle in remaining 2 tablespoons extra-virgin olive oil. Transfer soup to a clean pot, pressing it through a fine mesh strainer. Repeat with remaining soup and 2 more tablespoons olive oil. When all the soup is puréed, season to taste with salt and serve with cream or Greek yoghurt.

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