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Carrot Soup with Ginger & Chilli

30 April 2019

A traditional, nutritious soup with a spicy twist!

Recipe by Sally Bee, our culinary expert.  Sally is all about healthy food that tastes amazing!


2 tbsp extra virgin olive oil
1 large onion, peeled and chopped
3cm piece of fresh root ginger, peeled
and finely chopped
1 red chilli, deseeded and finely chopped
1 leek, washed, trimmed and chopped
1 celery stick, chopped
2 garlic cloves, peeled and crushed
1kg carrots, peeled and finely chopped
1.5 litres water
4 tablespoons low-fat crème fraîche
Pinch LoSalt
Black pepper


1. Heat the oil in a large, non-stick saucepan over a medium heat and add the onion, ginger and chilli. Cook for 3-4 minutes, stirring, until the onion is soft and transparent. 
2. Add the leek, celery, garlic, LoSalt, black pepper and carrots then pour in the water. Bring to the boil, then cover and simmer for 20-25 minutes, until the carrots are soft.
3. Blitz with a hand blender and serve with a dollop of low-fat crème fraîche.