Spiced carrot soup with a refreshing parsley garnish

  • Serves 4

This winter warmer packs a spicy punch and makes a great starter, lunch or even picnic dish. Learn how to make it today

Spiced carrot soup


  • Vegetable oil 1 tbsp
  • 1 onion sliced
  • Ground cumin 1 tsp
  • Fresh ginger 1 tsp, grated
  • Ground cinnamon quarter tsp
  • Paprika quarter tsp
  • Garlic 2 cloves, crushed
  • Carrots 8, diced
  • Vegetable stock
  • 4 low salt chicken/vegetable stock cubes dissolved in 2L water
  • Tomato ketchup 250ml, we used Heinz
  • Bay leaf
  • Cider vinegar 2 tbsp
  • Herbs to garnish we recommend parsley or coriander


  • Step 1

    Heat the oil in a large saucepan over a medium heat. Add the onion, cumin, ginger, cinnamon, paprika and garlic. Cook for 1-2 minutes, stirring continuously.

  • Step 2

    Add the carrots, stock, Heinz tomato ketchup and bay leaf.

  • Step 3

    Increase the heat to high and bring to a boil. Then, reduce the heat and simmer gently for 25-30 minutes or until the carrots are very soft.

  • Step 4

    Discard the bay leaf. Purée the carrot mixture, working in batches if necessary, in a blender or food processor.

  • Step 5

    Stir in the vinegar, then return to the heat and bring to a boil. Season to taste and add a few more drops of vinegar if necessary. Stir in the parsley.

  • Step 6

    Serve with chunks of crusty bread.