Gordon Ramsay Carrot Soup

This silky velvety Gordon Ramsay Carrot Soup is made with roasted carrots, fresh ginger, and vegetable stock, ready in 45 minutes. The magic happens when the hot, caramelised vegetables blend into a vibrant, smooth puree that naturally thickens without heavy flour. I always keep a batch in the freezer for quick, warming lunches.

What Makes This Version Different

For years, my vegetable soups turned out watery and bland. I quickly learned that boiling carrots simply leaches their sweet flavour directly into the cooking water.

Roasting the carrots first concentrates their natural sugars and adds a deep, earthy edge. It takes a little more effort, but the resulting depth of flavour is completely worth it.

Gordon Ramsay Carrot Soup Ingredients

• 1 kg carrots, peeled and roughly chopped
• 1 large brown onion, diced
• 3 cloves garlic, crushed
• 1 tbsp fresh ginger, grated
• 2 tbsp olive oil
• 1 litre vegetable stock
• 100 ml double cream
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

How To Make Gordon Ramsay Carrot Soup

1. Roast the vegetables: Preheat your oven to 200°C. Toss the carrots, onion, and garlic with olive oil, salt, and pepper, then roast for 25 minutes until tender and caramelised.
2. Simmer the base: Transfer the roasted vegetables to a large pot over medium heat. Stir in the grated ginger and cook for 2 minutes until fragrant.
3. Add the stock: Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 10 minutes to marry the flavours.
4. Blend until smooth: Remove the pot from the heat. Use an immersion blender to blitz the soup until completely smooth and velvety.
5. Finish and season: Stir in the double cream, check the consistency, and adjust the seasoning with salt and pepper before serving hot.

Recipe Tips

• Cut evenly: Chop your carrots into uniform pieces so they roast at the same rate and avoid hard lumps.
• Check your stock: Use a high-quality vegetable stock because it makes up the bulk of the flavour base.
• Blend carefully: If using a jug blender, let the soup cool slightly and blend in batches to avoid hot splashes.

What To Serve With Carrot Soup

A thick slice of sourdough bread or a crusty baguette is essential for dipping into the creamy puree. You can also top the bowl with toasted pumpkin seeds or a swirl of herb oil for extra crunch and contrast.

How To Store

Store leftovers in an airtight container in the fridge for up to four days. This soup freezes beautifully for up to three months; just thaw overnight and reheat gently on the stove.

FAQs

Can I use baby carrots instead?

Yes, you can use baby carrots, but large mature carrots often have a sweeter, deeper flavour for roasting.

Do I have to peel the carrots?

It is best to peel them to ensure a perfectly smooth texture and remove any bitter skins.

How can I make this vegan?

Simply omit the double cream or substitute it with a plant-based cream or coconut milk.

Why is my soup grainy?

Grainy soup usually means the carrots were not cooked long enough before blending. Ensure they are completely soft.

Nutrition

• Calories: 180 kcal
• Total Fat: 11g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 650mg
• Total Carbohydrate: 18g
• Protein: 2g

Try More Recipes:

• Gordon Ramsay Beef Barley Soup
• Gordon Ramsay Meatball Soup Recipe
• Gordon Ramsay Avocado Gazpacho Recipe

Gordon Ramsay Carrot Soup

Recipe by Sophie Lane

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Silky velvety Gordon Ramsay Carrot Soup features roasted carrots, fresh ginger, and rich vegetable stock, ready in 45 minutes. This vibrant, comforting bowl is a fantastic warming lunch or an easy starter for autumn evenings.

Ingredients

• 1 kg carrots, peeled and roughly chopped

• 1 large brown onion, diced

• 3 cloves garlic, crushed

• 1 tbsp fresh ginger, grated

• 2 tbsp olive oil

• 1 litre vegetable stock

• 100 ml double cream

• 1 tsp salt

• 1/2 tsp freshly ground black pepper

Directions

• 1. Roast the vegetables: Preheat your oven to 200°C. Toss the carrots, onion, and garlic with olive oil, salt, and pepper, then roast for 25 minutes until tender and caramelised.
• 2. Simmer the base: Transfer the roasted vegetables to a large pot over medium heat. Stir in the grated ginger and cook for 2 minutes until fragrant.
• 3. Add the stock: Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 10 minutes to marry the flavours.
• 4. Blend until smooth: Remove the pot from the heat. Use an immersion blender to blitz the soup until completely smooth and velvety.
• 5. Finish and season: Stir in the double cream, check the consistency, and adjust the seasoning with salt and pepper before serving hot.