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Carrot Ginger soup

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by Nathalie
Step by step recipe - 25 Min
December 3, 2018

Christmas Menu Part I

I’m so so excited to show you my own Christmas Menu this year. This super creamy carrot and ginger soup is one of two starter options.

I wanted to create a festive family meal that is easy to prepare, super delicious and healthy. For me, soup is such a classic way to start a winter meal. I especially didn’t add any coconut milk (which I usually love) to keep the start of the meal light but at the same time with an amazing flavour. In case you are not making the soup for Christmas be sure to try it anyways because its super delicious!

The second starter option is a warm salad, which is also super yum. You can find the recipe here.

Click here for the video to the recipe!

Stay tuned for the main courses and desserts!



Serves 4
Cooks in 25 Minutes
Difficulty Easy


1 small pumpkin/butternut
4-5 carrots
1 small white onion
1 small piece of ginger (thumb size)
1 tsp turmeric
500 ml vegetable broth
To taste salt & pepper


Chop the onion and ginger and place into a pot. Fry with a little bit of olive oil. In the meantime, cut the peel the carrots and pumpkin and cut into bite size pieces. Add to the pot and fry for a few minutes. Add the turmeric and vegetable broth and cook until the veggies are soft.

Puree the soup with a hand mixer or pour the soup into a blender and mix until smooth. Add salt and pepper to taste.


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