Ingredients
- 500g Carrots Peeled and Chopped
- 1 Medium Onion Chopped
- 2 Garlic Cloves Minced
- 1 Inch Piece of Ginger Peeled and Grated
- 1 Small Chilli Finely Chopped
- 750ml Vegetable Stock
- 2 tbsp Olive Oil
- Salt
- Black Pepper
Method
Step 1: Cook the Base
Chop the carrots and onion into small pieces. Mince the garlic, grate the ginger, and finely chop the chilli. In a large microwave-safe bowl, combine carrots, onion, and olive oil. Microwave on high for 5 minutes until they start to soften.
- This timing is based on a 900w microwave. If you have a lower or higher-wattage microwave, add or remove 1 minute from the cooking time respectively.
Step 2: Add Aromatics
Stir in the garlic, ginger, and chilli. Microwave for another 2 minutes to release the flavours. Your microwave will start to stink at this point!
Step 3: Add Stock
Pour in the vegetable stock, ensuring the vegetables are covered. Microwave for 8-10 minutes or until the carrots are completely soft.
- As above, this is based on a 900w microwave. If you have a lower-wattage microwave, cook it for around 12 minutes. For a higher-wattage microwave, check it after 8 minutes.
Step 4: Blend
Carefully blend the soup using a hand blender until smooth. Be cautious as the soup will be hot.
Step 5: Season and Serve
Taste and season with salt and pepper. Adjust the seasoning according to your preference.
Tweaks
- Add Freshness Add some freshness to the soup by stirring through some chopped, fresh coriander at the end of the blending.
- Make It Creamy If you want a creamier soup, then a drop of cream or coconut milk can give it a creamier texture.
- Give It Texture Remove a spoonful of the cooked carrots and then stir in at the end after blending for a chunky soup.
Substitutes
- Use Other Roots This recipe will work well with other root vegetables including parsnips, celeriac, swede or turnips.
- Use Chicken Stock If you want a deeper, meatier flavour to your soup then you could use chicken stock. Beef stock wouldn’t work as well.
Recipes You Might Like
Serves 4
20 Minutes
Serves 6
14 Minutes
Serves 1
7 Minutes
Serves 4
25 Minutes
Storage
- In the Fridge Store your carrot and ginger soup by cooling it to room temperature and then transferring it into an airtight container for 4 days. It must be tightly sealed to avoid absorbing other smells from the fridge.
- In the Freezer To freeze carrot and ginger soup, let it cool to room temperature, then pour it into freezer-safe containers or bags, leaving a bit of space at the top as it will expand when frozen. Seal tightly and label with the date. It can be frozen for up to 2-3 months.
Tips
Garnish Wisely: Top your soup with a dollop of yoghurt, a sprinkle of toasted pumpkin seeds, or fresh herbs to hide the fact you ever used your microwave.
Chop Evenly: Cut the carrots and any other vegetables into uniform pieces. This ensures they cook evenly in the microwave.
Microwave Carrot and Ginger Soup Recipe
Course: LunchCuisine: IndianDifficulty: Easy4
servings10
minutes15
minutes25
minutesThis is how to make a deliciously warming and fiery carrot soup… in the microwave!
Ingredients
500 g 500 Carrots, Peeled and Chopped
1 1 Medium Onion, Chopped
2 2 Garlic Cloves, Minced
1 Inch 1 Piece of Ginger, Peeled and Grated
1 1 Small Chilli, Finely Chopped
750 ml 750 Vegetable Stock
2 tnsp 2 Olive Oil
Salt
Black Pepper
Directions
- Begin by finely chopping carrots and onion. Mince garlic, grate ginger, and chop the chilli finely.
- Mix carrots and onion with olive oil in a large microwave-safe bowl. Microwave on high for 5 minutes to soften them.
- Add garlic, ginger, and chilli to the bowl. Microwave for an additional 2 minutes, allowing the flavours to meld.
- Add vegetable stock to the bowl, covering the vegetables. Microwave for 8-10 minutes or until carrots are soft.
- Using a hand blender, carefully blend the soup until smooth. Exercise caution as the soup will be very hot.
- Finally, taste the soup and season with salt and pepper to your liking. Adjust the seasoning as desired.
