Carrot, Ginger and Cumin Soup

This is a beautiful warming soup for these cold winter days. I managed to make this while little R was sleeping happily in the carry cot (this is not a regular occurrence!). I came up with this recipe as we get carrots every week in our organic vegetable box and rather than using them in the base of a soup I thought I would make them into the stars of the soup. I also had an inch of fresh ginger left over which needed using up so this was the perfect way to do so. It is a very cheap soup to make to which is always helpful around Christmas!

I’m writing this while little R is sleeping happily on me. He fed all day yesterday which exhausted me as I am breastfeeding and today all he wants to do is sleep. It has meant that this morning I managed to get lots done, such as making soup and the food photography but I have missed snuggling with him!

We haven’t had any of the snow in East Lothian but lots of hard frosts so having a pan of this warming soup on has been perfect for this weather. We are still crossing fingers though that we will get some snow soon. My parents have been making me very jealous sending me the pictures of the 10 inches of snow they have!

Carrot, Ginger and Cumin Soup


  • 300g carrots, roughly chopped
  • 1 onion
  • 1 inch fresh ginger
  • 2 garlic cloves
  • 1 tsp cumin
  • Stock
  • Salt and pepper (to taste)


  1. Finely chop the onion and place in a large pan with a tbsp olive oil. Start to sweat the onion down over a low heat, add the garlic, cumin, ginger and carrots. Continue to cook until they start to soften.
  2. Add enough stock to cover the carrots and gently simmer for 20 minutes, or until the carrots are soft.
  3. Remove from the heat and blitz using a hand blender or food processor. Season to taste!

Enjoy! H xx


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