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    Carrot and ginger soup with cucumber raita

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    Carrot and ginger soup with cucumber raita

    Raita adds a creaminess to this delicious spiced soup.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 10g essential Waitrose butter
    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 2 essential Waitrose celery sticks, finely chopped
    • 900g essential Waitrose carrots, cubed
    • 2 garlic cloves, crushed
    • 2½cm piece fresh root ginger, peeled, finely chopped
    • 1 tbsp ground cumin
    • 1 litre vegetable or chicken stock
    • RAITA
    • ¼ cucumber
    • 125ml low-fat plain yogurt
    • 1 garlic clove, crushed
    • 5 mint leaves, torn


    1. Put the butter and oil in a saucepan on a medium heat. Add the onion, celery and carrots, stirring them around and getting a bit of colour on them. Then add the garlic, ginger and cumin and cook for another couple of minutes.
    2. Add the stock, season and bring to the boil. Turn the heat down to a simmer and cook for about 20 minutes until the carrots are completely tender. Leave to cool while you make the raita.
    3. Cut the cucumber lengthways; with a teaspoon, scoop out the seeds and discard. Chop the flesh and mix with the yogurt, garlic and mint, then season.
    4. Roughly blend the soup using a food processor or stick blender; season to taste. Serve with some raita spooned onto each bowlful.

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    Drinks recommendation

    A blend of Semillon, Riesling and Sauvignon Blanc that is crisp, citrusy with just a hint of sweetness. A versatile wine that will be ideal with the oriental touch in this dish.Bin number:61665


    Average user rating

    4 stars