Low-Fat Carrot Ginger Soup
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This low-fat carrot and ginger soup is a vibrant and nutritious vegetarian dish that can be prepared in mere minutes. By using frozen carrots, you bypass the need for peeling and chopping, making this an ideal recipe for a quick, warming lunch or a light starter. The natural sweetness of the carrots is beautifully balanced by the zingy heat of fresh ginger and a touch of honey, resulting in a bright, comforting flavour profile.
Packed with vitamins and incredibly low in calories, this heart-healthy soup is a fantastic option for those seeking a nutritious homemade meal on a budget. The use of skimmed milk provides a subtle creaminess without the added fat of traditional double cream. Serve a bowlful with a slice of granary bread or a dollop of fat-free soured cream for a satisfying and wholesome treat.
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Ingredients for Low-Fat Carrot Ginger Soup
1 package frozen carrots
350ml hot water
1 cube vegetable or chicken bouillon
120ml skimmed milk
1 teaspoon ginger, grated
1 teaspoon honey
How to make Low-Fat Carrot Ginger Soup
In a blender put 1 package of frozen carrots, hot water, 1 cube vegetable or chicken bouillon, skimmed milk, grated ginger, and honey. Puree and warm in microwave for 2 minutes.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 janvier 2026 | Publié à l'origine
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UK recipe editors
Examiné par des pairs
UK recipe editors
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