Carrot and Ginger Soup


  • 1 large onion
  • 3 large carrots
  • 1.litre vegetable stock
  • 1 tbsp tomato puree
  • 1 piece of fresh ginger, about 2 cm.
  • 1 vegetable stock cube (or 1 tsp Marigold Bouillon powder) dissolved in 1 litre hot water.
  • Cumin, coriander, mixed dried herbs, bay leaf, salt.


  1. Chop the vegetables, place them in a saucepan with the stock cube dissolved in water and the tomato puree.
  2. Add the seasoning to your taste – 1 level tsp of each is enough.
  3. Simmer for about 20 minutes, then let the soup cool.
  4. Puree in a blender (and pass through a sieve for a finer soup).
  5. Serve with bread.

Number of portions: 3-4

Why is it eco-friendly?

It’s quick and easy, it’s energy efficient, it’s vegan….and it’s tasty!

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