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Carrot & Ginger Soup


1 tablespoon Lurpak Salted Butter

1 tablespoon Horio Organic Olive Oil

1/2 cup Foodsaver Onion Cubes

2 tablespoons Ardo Diced Ginger

1/2 teaspoon Ardo Diced Garlic

3 cups Ardo Baby Carrots, about half the bag

1 teaspoon Maldon Sea Salt

1 diced fresh potato, into 1 inch cubes*

1/2 teaspoon dry nutmeg*

3 to 4 cups chicken or vegetable stock*


* all ingredients available at Foodsaver Stores except those marked with an *


  1. Add butter and olive oil to a large pot over medium high heat. When the butter has melted, add the onion, garlic, nutmeg and ginger and stir fry for 3 minutes.
  1. Add 3 cups chicken or vegetable stock, carrots, salt and potato to the pot and reduce to low-medium heat and simmer the mixture for 20 minutes, until the potato becomes soft.
  1. Using an immersion blender or a blender, blend the mixture together. If you prefer a slightly thinner soup, simply add more chicken or vegetable stock. 
  1. Serve and garnish with finely diced chives.

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          2235, Nicosia, Cyprus
7000 3663


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