Green Isle Baby Carrot & ginger soup (suitable for freezing)

Products Used

Baby Carrots

Carrot & Ginger Soup

Ready in just 25 minutes, this carrot and ginger soup is perfect for a quick and healthy lunch or dinner. This recipe is easily doubled and perfect to freeze in batches and enjoy at a later date. Preparing and freezing batch cooked meals can save you time and effort as well as providing you with a nutritious and tasty meal at a later date. Our Baby Carrots count as 1 of your 5 a day, are high in vitamin A and contain all the nutrients that fresh vegetables have.


2 tablespoons coconut oil
1 onion, finely chopped
750 grams Green Isle Carrots
2 sticks celery, roughly chopped
Thumb sized piece of fresh ginger, finely sliced
2 teaspoons turmeric
1 teaspoon freshly cracked black pepper
2 garlic cloves, finely sliced
1 litre vegetable stock or chicken stock
Salt, to taste

To garnish:

Greek yoghurt or vegan alternative
Chopped almonds


  1. Heat the coconut oil in a large pot set over a medium heat. Add the onion, Green Isle carrots and celery and cook for 10 minutes, stirring often.
  2. Add the ginger, turmeric, black pepper and garlic. Mix well and cook for five minutes, stirring occasionally.
  3. Pour over the stock and bring to the boil then reduce the heat, and simmer for 15 minutes or until the carrots are tender. Allow the soup to cool a little and then blitz until smooth. Return to the heat, season with salt and warm through.
  4. Ladle the soup into bowls and top each with a little yoghurt and some almonds. Serve immediately with some bread for mopping everything up!
  5. ● Tip: you could make a double batch of the soup and freeze what you don’t use.

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