• 6 large carrots (chopped roughly)
  • 2 onions (roughly chopped)
  • 1 litre/2 pints vegetable stock
  • 2 thumb-sized pieces of ginger (peeled and finely chopped)
  • 1 tblsp butter
  • 2 tsp ground cumin
  • 1 tsp curry powder
  • a good pinch of salt and pepper
  • a handful of freshly chopped parsley


  • In a large pot, melt the butter and add the onions, sauté for approximately 2 minutes or until golden.
  • While they are frying add in the ginger, cumin and curry powder. You will really see the colours of the spices come alive.
  • Tumble in the carrots and stir amongst the onion over a medium heat for a further 4 minutes.
  • Add the stock and bring to the boil.
  • Put on a lid and simmer for 25–30 minutes or until the carrot chunks are tender. Season with a little sea salt and black pepper.
  • You can serve the soup as it is for a chunky hearty soup or blitz to a puree and garnish with a handful of freshly chopped parsley.