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© StockFood

Carrot and ginger soup


This perfect warming soup is suitable for vegans and vegetarians. It’s loaded with fresh vegetables and a hint of ginger that gives it the perfect amount of spice.

iCook products used:

  1. 5-Piece Knife Set

  2. Cutting Board

  3. Large Mixing Bowl

  4. 3 l Saucepan and Lid

  5. iCook Blender


  1. 130 g sweet potato, peeled and roughly chopped

  2. 120 g pumpkin, peeled and roughly chopped

  3. 6 carrots, peeled and roughly chopped

  4. Olive oil

  5. 1 onion, peeled roughly chopped

  6. 2 garlic cloves, crushed

  7. 20g fresh turmeric, finely grated

  8. 30g ginger, peeled and finely grated

  9. Juice of 1 lemon

  10. 550 ml water

  11. Salt and pepper

  12. Optional: 1 tbsp. NUTRILITE Fibre Powder


  1. Preheat the oven to 200°C.

  2. Add the sweet potato, pumpkin and carrots into the mixing bowl and season with salt and pepper and a drizzle of olive oil. Give it a good mix until all vegetables are coated with the olive oil and seasoning. Now, place them on a oven tray and roast in the oven for about 20 minutes or until cooked. Remove from the oven, and set aside.

  3. Meanwhile, heat some olive oil in the saucepan over medium heat. Once hot, add the onion and garlic and cook for about 5 minutes or until soft.

  4. Once soft, add the fresh turmeric, ginger and roasted vegetables. Stir well and cook for a further 5 minutes.

  5. Add the water and lemon juice and allow to simmer for a further 20–25 minutes. Stir every once in a while.

  6. Once everything is soft, add the optional NUTRILITE Fibre Powder and then divide into meal-sized portions. Let them cool and then refrigerate.

  7. Take out each portion as you are ready to eat it and,while it is still cool, blend everything together in the iCook blender until smooth.

  8. Heat up the soup on the stove or in the microwave and serve in bowls.

Download this recipe here as PDF / as an ePub

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