Carrot Soup


Hello and thanks for popping by. Autumn is most definitely here and with it the very changeable weather. While one minute there are blue skies and warming sunshine only to vanish, in a flash of lightening, to deep grey clouds, swirling winds and cold, drenching rain. In fact, autumnal weather has all the consistency of a teenager’s mood swings! Yet, one thing that is guareented to brighten the dreariest day is this vibrant orange, Carrot Soup by my very talented and beautiful friend Liz.

Pinterest sized image of carrot soup with descriptive graphics.
Carrot Soup with a hint of ginger.

Liz and I ‘met’ over on Twitter. Because we are both newbies to the blogging and Tweeting world, I guess we found a kindred spirit in each other. While Liz no longer blogs on her site Teta Lizza, she can be found on Instagram as @teta_lizza. Rather than blogging on her site, she now shares plant based recipes on her Instagram account.

Carrot Soup with some crumbled Stilton cheese.


I will be forever thankful to Liz for allowing me to create and post this Carrot Soup. While the subtle hint of ginger gently warms you through as you consume this delicious soup. Also the beautiful sweetness of the carrots contrasts with the sharp, salty, Stilton, crumbled into the middle. Alternatively, Liz uses Parsley to garnish her soup and that too would be delicious, as would a swirl of cream, dollop of creme fraiche…. the garnishing possibilities are endless. And it’s important to mention that without garnish, this soup is entirely delicious on it’s own. Especially if it is accompanied by nothing more than a good, thick, slice of bread, for dunking and mopping!

Carrot Soup


Recipe : Serves four portions of Carrot Soup

1tbsp Olive Oil – I use Filippo Berio

1 Medium Onion diced

450g/1lb Carrots – peeled and medium diced

1 Large Potato – baking sized, peeled and medium diced

1tsp Fresh Grated Ginger

1 litre/Approx 2pints Water

1 Vegetable Stock Cube – if not making vegetarian version, a chicken stock cube is fine

Salt and Freshly Ground Pepper to season

Stilton Cheese to garnish – optional

Method :

Making The Soup

  • First of all, pour the Olive Oil into a heavy based pan, over a medium heat.
  • Add the diced onions and a small sprinkle (1/4tsp) of salt.
  • Sauté the onions until soft and translucent – adding the salt will help stop them browning.
Add the carrots and potatoes to the softened onions.
Add the carrots and potatoes to the softened onions.
  • Stir the vegetables over a medium/low heat for a minute.
Grate 1tsp of fresh ginger and add to the pan.
Grate 1tsp of fresh ginger and add to the pan.
  • Add the freshly grated ginger to the saucepan.
Add the water and stock cube to the vegetables.
Add the water and stock cube to the vegetables.
  • Finally pour the water over the vegetables.
  • Add a good grinding of black pepper.
  • I wouldn’t add any additional salt at this stage as the stock cube contains salt.
  • Bring the soup to a boil, then reduce the heat and allow the soup, covered with a lid, to simmer for half an hour.
  • As soon as the soup has finished cooking move the pan off of the heat.
Purée using a hand held blender.
Purée using a hand held blender.
  • Purée the soup using a hand blender. Alternatively, cool the soup and purée in a blender.
Carrot Soup have a final taste and adjust the seasoning if necessary.
Carrot Soup have a final taste and adjust the seasoning if necessary.

Finally serve the Carrot Soup ladled into warmed bowls and garnished with some crumbled Stilton Cheese (unless you are making the soup for vegans) and thick slices of homemade bread.

Pinterest sized image of carrot soup served in a green rimmed soup bowl.

This Carrot Soup warms you right through. Also it is perfect for lunch after a long walk, admiring the changing colours of the season and kicking through the fallen leaves.

If you have enjoyed this recipe for Carrot Soup you may also like these:

Roasted Garlic Butternut Squash Soup 

Roasted Garlic Butternut Squash Soup in a green rimmed bowl.
Roasted Garlic Butternut Squash Soup.

Warming Winter Vegetable Soup 

Winter Warming Vegetable Soup served in a bowl
Winter Warming Vegetable Soup – also vegan

Creamy Low Fat Mushroom Soup 

Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup

I am such a fan of soup. While it can be a quick, warming, light lunch, it can also serve as a substantial meal. Adding tasty, rustic, homemade bread such as my  Crunchy Seeded Bread and also some tasty cheese, turns this simple bowl into a heart warming feast. And it’s easy to double up on ingredients if you are feeding a crowd.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

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Hi, I'm Sammie and I’m passionate about creating tasty recipes, both sweet and savoury that you can make at home. Every recipe is easy and fun to make and should taste like a feast without the fuss!

12 thoughts on “Carrot Soup”

  1. I had recently purchased a soup maker, and I came across this recipe over on twitter and thought that I’d give it a go!
    I really loved it, it was so easy to make, and so simple yet delicious.
    I will definitely be making again!
    Thanks so much for sharing, I’m now off to view your other recipes 😁

    1. Thanks Jen for your positive feedback. It’s great to know that this soup can easily be made in a Soup Maker. I hope you find other soup recipes to try on my blog. Sammie x

  2. What a fabulous soup! The Stilton topping sounds fabulous!!!It feels like autumn is coming—and comfort foods like soup will be on our menu soon.

    1. Yes Ashley I completely agree, such a beautiful season. I love the way the low sun lights the changing colours of the leaves. I think this soup compliments the season perfectly. Thank you for leaving a comment. Sammie x

  3. Be still my heart! I’m so touched that you made and featured this recipe here on your site. Your soup looks so warm and inviting and I’m absolutely lovin’ your addition of the Stilton cheese – next level Sammie! Friendship has definitely been a very positive “plus” of starting a blog – two awesome gals loving food, sharing a laugh and enjoying the ups and downs each day brings. You’re an absolute sweetheart! Thanks again and hope the fam enjoyed it as well! – Liz

    1. Ah Liz thank you, it’s your recipe x. I loved following a recipe to the letter – not something I do often enough. It has just passed my chief taste tester’s, seal of approval! May we be laughing, creating and cooking each other’s recipes for many, many years to come. Sammie xox

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