Carrot & Ginger Soup

This soup is vibrant, slightly sweet, and has a subtle kick from ginger, and the Ramen Bouillon Paste creates a healthy fusion that blends Western-style vegetable soup with Asian flavour elements.

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Prep Time 15

Cook Time 25

Course Soup

Servings 4

Ingredients

1 tbsp oil or ghee

1 medium onion, chopped

3–4 cloves garlic, minced

1–2 tbsp Fresh Bouillon Ramen Paste (adjust to taste)

500 g (about 4–5 medium) carrots, peeled and chopped

1 medium potato, peeled and chopped (optional, for creaminess)

1–2 tsp fresh ginger, grated (adjust to taste)

4 cups water (you can replace 1-2 cups with coconut milk instead)

Salt and pepper, to taste

Optional garnish: thinly sliced green onions, sesame seeds, or a swirl of coconut milk

Instructions

Heat oil or ghee in a pot over medium heat. Add onion and garlic, and sauté until fragrant and softened. Stir in grated ginger.

Add bouillon: Mix in Fresh Bouillon Ramen Paste, stirring to coat the aromatics.

Add vegetables and liquid: Toss in carrots and potato (if using), then pour in the water (and if, the coconut milk). Bring to a gentle boil, then reduce heat and simmer until carrots are tender (about 15–20 minutes).

Blend: Use an immersion blender to puree the soup until smooth. Adjust thickness with more liquid if needed.

Season & serve: Taste and adjust salt and pepper. Serve hot, garnished with green onions, sesame seeds, or a swirl of coconut milk for a creamy touch.

Keyword gluten free, vegetarian