Photo of Spiced carrot & ginger soup by WW

Spiced carrot & ginger soup

Points® value
Total Time
30 min
5 min
25 min
Sweet carrots and fiery root ginger are a match made in soup heaven. We’ve made this dish even more delicious with a hint of harissa and a trio of chopped fresh herbs.


Calorie controlled cooking spray

4 spray(s)

Root Ginger

30 g, grated


2 clove(s), finely chopped

Harissa paste

1 tablespoon(s)

Ground Cumin

1 teaspoon(s), level

Ground coriander

½ teaspoon(s), level

Carrots, raw

600 g, 2 x 300g packs prepared carrot batons

Vegetable stock cube

1 cube(s), to make 900ml

Coriander, fresh

1 tablespoon(s), picked and roughly chopped

Parsley, fresh

1 tablespoon(s), flat-leaf, leaves picked and roughly chopped

Mint, Fresh

1 tablespoon(s), picked and roughly chopped

Salad leaves

4 portion(s), to serve


  1. Mist a large pan with cooking spray and cook the ginger and garlic over a medium heat for 2 minutes until softened. Add the harissa and spices and cook for 1 minute until fragrant. Add the carrots and stir to combine.
  2. Pour in the stock and bring to the boil. Reduce the heat, then simmer, covered, for 20 minutes until the carrots are just tender.
  3. Using a stick blender, blitz the soup until completely smooth. Ladle into bowls, scatter over the fresh herbs, season with freshly ground black pepper and serve with the salad leaves on the side.


The soup can be frozen in an airtight container for up to 3 months.