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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion, garlic, ginger, celery, and carrot in olive oil over medium heat until softened and fragrant.
Add the stock and water, then bring to the boil.
Reduce heat and simmer for 20 minutes until the vegetables are tender.
Transfer the soup into a blender and blend until smooth. This may need to be done in batches.
Return the soup to the pan and add water until desired thickness is achieved.
Season with black pepper to taste.
Serve and enjoy.
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For a spicier kick, add more ginger or a pinch of cayenne pepper.
If you prefer a chunkier texture, blend only half of the soup and mix it back with the unblended portion.
Can I use chicken stock instead of vegetable stock?
Yes, chicken stock can be used for a richer flavor.
How can I make this soup creamier?
Add a splash of coconut milk or cream after blending for a creamier texture.
Can I freeze the soup?
Yes, the soup can be frozen for up to 3 months. Thaw and reheat before serving.
What can I serve with this soup?
This soup pairs well with crusty bread or a fresh green salad.
How do I adjust the thickness of the soup?
Add more water or stock to thin the soup, or simmer longer to thicken it.

