Carrot Ginger Soup

The gorgeous orange colour and sweet taste of carrots, the spicy kick of fresh ginger, this soup is just what the doctor called for.

OK, I don’t know that for sure, but how could any doctor possibly object to a healthy, vitamin-laden warm soup? Especially during this time of Pandemic.


  • 600 g carrots, cubed
  • 200 g courgette, cubed
  • 1 large potato, cubed
  • 1 onion, diced
  • garlic, minced
  • fresh ginger root (about 3 cm)
  • 4 cups water
  • 2 tsp. vegan bouillon powder
  • salt, pepper and other seasonings to taste
  • cooking oil


Saute onion in some cooking oil.

Peel and chop ginger very finely.

Add all ingredients to Instant Pot (or a large saucepan if you don’t have an Instant Pot).

Pressure cook on high for 20 minutes – or use soup setting. Allow for a natural release.

If you don’t have an Instant Pot, bring everything to the boil, lower heat and leave to simmer for 30 minutes. You want the carrots to be soft.

Blend with immersion blender until smooth and creamy.

Serve and enjoy!

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