Gluten and Dairy Free Carrot and Ginger Soup

Serves 4


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 tablespoons fresh grated ginger root
  • 1 garlic clove, minced
  • 1 kg carrots, peeled and sliced
  • 1 litre vegetable stock
  • salt and pepper, for seasoning


  1. Place the olive oil in a large saucepan over a medium heat
  2. Add in the onion, garlic and ginger
  3. Saute for 5 minutes
  4. Add in the sliced carrots and vegetable stock
  5. Bring to boil and simmer for 20 minutes or until the carrots are tender
  6. Season with salt and pepper
  7. Blend until smooth

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