Recipe Ideas

Carrot Ginger Soup – Serves 2 Pax

Cooking Time:

35 – 40 Minutes

Equipment required:

Soup pot
Baking tray

Serving Size:

2 Pax

Serving Suggestion & Versatility

  • Main course


Ingredient Checklist

  • 600g diced carrots
  • 10g sliced ginger
  • 50g sliced garlic
  • 50g sliced onion
  • 10g pistachio nut
  • Juice and zest from 1 orange
  • 800g almond milk




Step 1

  • Season the diced carrots with salt, pepper and olive oil.

Step 2

  • Bake in an oven at 160 degrees Celsius for 15 minutes.
  • Remove from the oven and allow to cool down.

Step 3

  • Heat up a pot with olive oil over medium heat and sauté the sliced garlic, ginger and onions until browned nicely.

Step 4

  • Add in the baked carrots and sauté for another minute.

Step 5

  • Add in the almond milk and simmer for 10 to 15 minutes until all the ingredients are soft.

Step 6

  • Puree in a blender and season to taste with salt and pepper (to add in water if too thick).

Step 7

  • Stir in the juiced and zest from 1 orange.

Step 8

  • Spoon the soup into 2 soup bowl and serve with toasted pistachio nuts.