Sweet & Fiery Carrot and Ginger Soup, with Babylonstoren Chenin Blanc

Fiery carrot and ginger soup recipe

Babylonstoren Farm Chenin Blanc

Sal Says: 

“This is a lovely fresh soup which is lighter than the usual winter warmers – perfect for autumn. The sweetness of carrot is balanced by a hint of fire from the ginger and turmeric, and goes nicely with the crisp yet fruity Babylonstoren Farm Chenin Blanc.”

 You Will Need...

Serves 4

  • 500g carrots 2 onions
  • 2 tbsp chopped fresh ginger
  • 1 tsp fresh chilli
  • Olive oil
  • 1 tbsp turmeric
  • 2 pints vegetable stock
  • A dash of lemon juice


The Method:

  1. Peel and chop the carrots and onions into small pieces, and fry gently along with the chopped ginger and fresh chilli in a good splash of olive oil.
  2. Once the onion has become nicely soft, stir through the turmeric and fry briefly before pouring in about two-thirds of the vegetable stock. Bring to the boil, cover and simmer for about fifteen minutes.
  3. Use an immersion blender to puree the vegetables until you have a nice smooth mixture. Depending on how thick you like it, you can add the rest of the vegetable stock at this point. Season with a small pinch of salt and a dash of lemon juice, and serve with a swirl of crème fraiche.

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