Recipes

Summer Solstice Carrot and Ginger Soup with Crusty Bread

Posted by Niel Neethling on May 6, 2025

Celebrate the summer solstice with this vibrant carrot and ginger soup, paired with crusty bread. The sweet carrots and zesty ginger create a light yet satisfying meal.

Ingredients (Serves 4)

Carrot and Ginger Soup:

1 lb carrots, peeled and sliced
1 large onion, diced
2 cloves garlic, minced
2 tbsp fresh ginger, grated
4 cups vegetable broth
2 tbsp olive oil
Salt and pepper to taste
Fresh cilantro or chives for garnish

Crusty Bread (Optional Homemade):

3 1/4 cups all-purpose flour
1 1/2 cups warm water
2 tsp salt
1/2 tsp instant yeast

Step-by-Step Instructions

Step 1: Prep the Vegetables

Peel and slice carrots thinly. Dice the onion, mince garlic, and grate ginger.

Step 2: Sauté the Base

Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until soft and fragrant, about 5 minutes.

Step 3: Cook the Soup

Add carrots and ginger to the pot, stirring for 2-3 minutes. Pour in vegetable broth and bring to a simmer. Cover and cook for 20-30 minutes until carrots are tender.

Step 4: Blend the Soup

Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender. Season with salt and pepper to taste.

Step 5: Make Crusty Bread (Optional)

Mix flour, salt, and yeast in a bowl. Add warm water and stir to form a sticky dough. Cover and let rise for 12-18 hours. Preheat oven to 450°F with a Dutch oven inside. Shape dough into a ball, place in hot Dutch oven, and bake covered for 30 minutes. Uncover and bake 10-15 minutes more until golden.

Step 6: Serve

Ladle soup into bowls, garnish with fresh herbs, and serve with toasted crusty bread.

Serving Suggestions

Pair with a light white wine or sparkling water with lemon.
Serve with a simple green salad for a balanced meal.

Customization Ideas

Creamy Twist: Add a splash of coconut milk for a richer texture.
Spicy Kick: Include a pinch of cayenne for warmth.

Storage Tips

Store soup in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Store bread in a paper bag at room temperature for up to 2 days.