Edward Hayden’s Carrot and Ginger Soup


Edward says; This is a wonderful recipe for soup as it has a nice deep flavour of ginger coming through. I like to make it on a cold winter’s day and if left to rest for an hour of two or even overnight the flavours of ginger mature.



  • ½ medium sized onion-chopped roughly
  • 2 inch fresh ginger-chopped roughly
  • 1oz/25g butter
  • 6 large carrots
  • 1 leek
  • 2 sticks celery
  • 1 large potato-peeled
  • 2 ½ pints/1500ml vegetable stock/ water
  • 2 dessertspoons of honey
  • Seasoning



Natural yoghurt or crème fraiche to serve.

Peel and chop the carrots into even sized chunks.

Wash and prepare the rest of the vegetables and cut into bite size pieces.

In a large saucepan place the chopped onions and chopped ginger together with the butter and sauté over a very low heat for 4-5 minutes or until the onions and ginger have softened completely but are still without colour.

Add in the chopped carrots, leeks, celery and potato at this time.

Mix this well and allow the vegetables to cook in the pan for another 4 or 5 minutes.

At this stage, mix in the honey and allow this to glaze and caramelize the vegetables.

Season lightly with a little salt and pepper.


Pour in the water or vegetable stock now.

I tend not to add the full water content now just in case. I like to leave some to adjust the consistency of the soup at a later stage. (About 10floz/300ml Retained)


Bring the mixture to the boil and then to a slow simmer for 20-30 minutes or until the vegetables are fully cooked or softened.

With a hand blitzer, puree the soup to a nice smooth consistency.

Adjust the consistency with the retained stock to thin the soup if you prefer the soup a little thinner.


Return the soup to the heat.

Correct the seasoning as required.


Ladle into warmed bowls and serve with a blob of natural yoghurt or crème fraiche.

A sprig of coriander makes a colourful garnish.