What to do with a bag of carrots!


Ever find a vegetable sitting in the fridge for a couple of days and you just don't know what to do with it? Well my fridge has plenty of vegetables in it most of the time and carrots are a shopping trolly staple. They are great because I can throw them into stews, stir frys, salads and casseroles - so really versatile! Yesterday however I discovered the bag of carrots in my fridge drawer has been sitting there since Monday and needed to be used up. I was also in the mood for a light, no meat dinner and in five minutes had a pot of warm carrot and ginger soup on the stove. Only three ingredients needed - carrots, fresh ginger and an onion! End result was just perfect - simple, warm, comforting with a little kick. Carrot and ginger soup

I love this soup because it is both sweet from the carrots and at the same time has a little kick from the ginger and curry. It’s also a great filling soup and if you want to add a little protein to keep you fuller longer just open a can of chickpeas, rinse well and throw them into the pot for a great meal of a soup.



1 knob of butter

1 large onion peeled and chopped

7 large carrots peeled and chopped

1 large hunk of ginger (2 inches) peeled and chopped

1-2 teaspoons of curry powder

Chicken stock gel

Enough water to cover vegetables



Sauté onion and carrots in butter for 3-5 minutes on a low heat. Add curry powder and ginger and cook for a further 2 minutes, stirring well.

Add water and stock gel and cook on a medium heat for 20 minutes until carrot have softened. Blend with a hand blender and serve.