January 28, 2025 · By Jack Parton

Carrot and Pickled Ginger Soup

We are firmly locked into soup season at the moment and that means we all want to be warm and cozy in every possible way. What's the best way to warm up at this time of year that doesn't cost as much as heating your house does these days? It's obviously a carrot and pickled ginger soup. Not only is the soup warm, it features Scotch Bonnet and Lemon pickled ginger which injects a depth of flavour and heat through spice. It's a full proof, one pot recipe that will take you minutes to make. Let's get cooking.

Carrot and Pickled Ginger Soup

Rated 4.0 stars by 1 users

Category

soup

Servings

6

Prep Time

15 minutes

Cook Time

30 minutes

A warm hit of spice from the scotch bonnet and lemon pickled ginger, and bunch of veggie goodness from carrots and onions and even a strong protein dose from the beans and almonds - this soup is going to blast you into good health this winter.

Author:

Jack Parton

Image of Carrot and Pickled Ginger Soup

Ingredients

500g Carrots, Diced
0.5-2 knobs of ginger depending on your preference, pickled in Scotch Bonnet and Lemon pickling liquid
1 Onion, diced
2 cloves garlic
400g Cannellini beans and their liquid
750ml stock
1 teaspoon of Turmeric
a glug of olive oil
option - Almond flakes

Directions

Pickling in advanced

Finely slice your ginger and pickle it in Sylt Scotch Bonnet and Lemon pickling liquid for at least 48 hours

Making your soup

Heat olive oil in a pan and add your onions and carrots in a pan until soft before tipping your garlic in and cooking for another 2 minutes until you smell the garlic. dump in your turmeric and cook for another minute or two
add in your stock and your beans and allow the whole mixture to come to simmer and give it 10 minutes.
Add your ginger to your preference, if you’re not too sure how much you want, add a little bit, then go to the next step and add more ginger after your taste test.
Take your soup off the heat and blend with a stick blender until their are no lumps. If it’s still a bit liquidy at this point, then simmer on a low heat until its thicker. Once your happy with it, season it to taste with salt and pepper. If you think it needs more ginger, now is your chance to add some and ten blend it again.
Serve in a bowl and sprinkle over your almond flakes. Enjoy!

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