This recipe is high on Vitamin A and Vitamin C. The uniqueness of this soup lies totally in the ginger which gives it an additional zing. The pine nuts take the taste of the soup above the ordinary.

PREP 60 mins



2 tbs olive oil
1 cup chopped onion
1 tbs minced garlic
1 tbs minced peeled ginger
5 big carrots, chopped
1 medium potato,  chopped
6 cups vegetable stock
1/4 cup pine nuts
1 1/3 cups cream
1 tsp honey
1 tsp minced fresh thyme
Freshly ground pepper


In a skillet, add some olive oil, salt, onions and garlic. Let it cook for 2 minutes.

Then add the carrot, ginger, potatoes and vegetable stock and let it simmer.

In the meanwhile, roast the pine nuts in a separate pan and keep aside.

Blend the carrot, ginger and potato mixture in a blender and add it back to the pan.

Add the remaining ingredients and let it cook for 1 – 2 minutes.

Serve hot.


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