Warm From The Inside Out: Creamy Carrot Ginger Soup

I had a pretty successful day today. Perhaps that’s due to the great anti-cold smoothie I made myself this morning, or because I feel like actually got something done concerning studying today. And, I just finished teaching my 180 minutes of classes, and, if you read this post, you’ll know how tiring yet fulfilling that is for me. Since I have been freezing the whole day – and, to be honest, it is slightly strange, ’cause when I checked the temperature at noon, it was about 16°C outside, which is not that cold – I just made myself a steaming cup of spiced tea, and added a frothy soymilk cinnamon topping. The spiced tea (a black tea infused with spices like nutmeg, vanilla, cinnamon and cloves) has such great flavors that I decided not to sweeten it (and I rarely sweeten tea), and the soymilk froth actually worked, which was a great discovery for me.

However, this won’t be a post about how to brew tea and make soymilk froth, as anyone who owns a water kettle and a blender or milk frother will know how to make it. I’ll just show you a beautiful picture:


What I actually wanted to tell you about is not completely off topic…it goes along the lines of feeling very cold all day. About two years ago, I discovered the convenience of soup making. I have always liked soup, especially when it’s no longer warm, because I feel like soups really warm you up from the inside out! Besides, making soups doesn’t make your kitchen too dirty, and you are basically free to add whatever you like: if you purée it in the end, and it tastes alright, no one will care if that one veggie didn’t look perfect.

I have already told you about my pumpkin soup,  and I am quoting my boyfriend when I say that “it was seasoned really well!”. I have another orange soup for you today, but it contains no pumpkin, so if there are any pumpkin-haters out there, this is your soup! It also contains the awesome warming ingredient ginger. Ginger is not only deliciously sharp in its taste, it is also very healthy, AND it has an incredible heating effect when eating. Whenever I’m getting down with a cold, I make my own ginger tea – but I’ll tell you about that some other time.

Let’s just get to the soup! It turned out amazingly creamy, and has such a variety of flavours that I would not suggest adding anything else (like sausage or prawns). The flavours need to explode in your mouth, and they will, trust me!


Creamy Carrot Ginger Soup

  • Servings: 3
  • Difficulty: medium
  • Print


  • 500g carrots
  • 4cm ginger
  • 3 small potatoes
  • 1 onion
  • 2 green onions
  • 500 ml vegetable broth
  • 500 ml pure orange juice
  • 50 ml white wine
  • 200 ml soy cream
  • 1/2 tsp. honey
  • 1/2 tsp. curcuma
  • 1 Tbs. soy sauce (vegan)
  • 1 tsp. lime olive oil
  • 1/2 tsp. curry
  • 1 tsp. lovage
  • salt & pepper, to taste


1. In a large pot, heat the lime olive oil and sauté the diced onion and sliced green onion. After a minute, add the sliced ginger and allow to brown slightly. (Set aside 1 Tbs. of the sliced green onion for garnish, if you like.)

2. Deglaze with the white wine, and then add the vegetable broth and half of the orange juice to the pot. Fill in the cut up carrots and potatoes, and add the curry and curcuma. Cook for 10 minutes on highest level heat, and then another 10 minutes on a lower level.

3. After 20 minutes are up, take off the heat, add the soy cream, and purée until smooth.

4. Put back on the heat, add the rest of the orange juice, add lovage, soysauce, honey, salt and pepper.

5. Bring to a short boil, and then serve: I garnished the soup with sliced green onion and cream balsamic vinegar, and I served some white wheat-free toast with it.





Don’t be alarmed by the seemingly long ingredient list – making this is truly worth it!!


If you want, make this for Halloween and make a “cobweb”-pattern on top:



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