Manchester Veggie Guide

Your guide to all things veggie in Manchester and beyond

Carrot and ginger soup


  • 1 chopped Onion
  • 2 tbsp Olive Oil
  • 450g sliced Carrots
  • 225g diced Potatoes
  • 1½ pints Water
  • 1 tbsp grated fresh Ginger root
  • Salt & Pepper
  1. Heat oil in large saucepan, add Onion and gently cook for 5 mins, stirring occasionally.
  2. Add Carrots, Potato, Ginger & Salt and fry for ten minutes covered with lid.  Stir occasionally.
  3. Add Water & Pepper.  Bring to the boil then simmer for about 15 mins until Carrots are tender.
  4. Purée in blender [if you want – but you could eat it unblended].  Season to taste.