Carrot Soup

This is the ultimate top to tail carrot recipe!

Carrot soup.jpg


  • 1 medium brown onion chopped
  • 1 tablespoon olive oil
  • 2 cups chopped carrots
  • 3 garlic cloves, diced finely
  • 1½ teaspoons grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 3 to 4 cups vegetable broth
  • 1 teaspoon rice malt syrup


  1. Over medium heat put the olive oil in a large pot. Add the onions and a pinch of salt and pepper.  Stir regularly until the onion is soft and translucent. Time to add the garlic and carrots to the pot.  Stir occasionally until cooked.
  2. Add the ginger and apple cider vinegar, stir in well.  Add the vegetable broth (you can add more if you want it a little runnier).
  3. Reduce to a simmer and cook for approximately 25 minutes.  You'll know when it is ready because the carrots will be soft.
  4. Transfer the content of the pot to a blender and blend to a smooth consistency. At this stage you'll want to taste the soup to see if you'd like more salt and pepper. 
  5. Add rice malt syrup and stir in.

This soup is delicious with carrot top pesto as a side and can also be drizzled with coconut milk.