Carrot & Ginger Soup

Satisfying and nutritious, our carrot & ginger soup will make you feel great and give your energy levels a boost.  Packed with vitamin A for all round good health, as well as ginger to aid digestion.

Serve with Dean’s Cheese Oat Bites & Chilli for a satisfying and healthy lunch.




  • 800g carrots, peeled & chopped into 3cm chunks
  • 1 white onion, peeled and cut into eighths
  • 3 tbsp olive oil
  • 1 tsp chilli flakes
  • 2 garlic cloves, peeled & finely chopped
  • 10g fresh ginger, peeled & finely grated
  • 1 litre vegetable stock
  • 200g coconut cream, plus a little extra to serve
  • Salt & freshly ground black pepper
  • Dean's Cheese Oat Bites & Chilli to serve

Follow these steps

  • Preheat the oven to 200degC/180degC fan.
  • Place the prepared carrot and onion onto a large baking sheet and drizzle over 2 tablespoons of the olive oil. Sprinkle over the chilli flakes and toss everything togther until the vegetables are well coated. Place in the oven and roast for 30-35 minutes, turning the vegetables halfway through cooking.
  • Place a large stock pot over a medium heat and add the remaining tablespoon of olive oil. Add the chopped garlic and grated ginger and toast gently together until fragrant.
  • Add the roasted carrot & onion to the pot, stir to combine then cover with the stock. Cover with a lid and simmer until the vegetables are tender. Stir in the coconut cream and season with salt and pepper.
  • Blend until smooth using a stick blender, or in batches using a traditional blender. Return to the heat to warm through.
  • Ladle into warmed bowls and add a swirl of coconut and a little extra black pepper.
  • Serve with Dean's Cheese Oat Bites & Chilli on the side.
  • Serves 4.

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