Tomato, Ginger and Carrot Soup with Croûtons

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Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This soup pays homage to my childhood, but with a twist. This is quite a thick soup, which can be thinned with tomato juice or vegetable/chicken stock if desired.


  • 60 ml (2 fl oz) olive oil
  • 2 medium red onions, finely sliced
  • 2 cloves garlic, peeled and chopped
  • 1 large carrot, peeled and finely grated
  • 1 bayleaf
  • 1 thumb fresh ginger, peeled and finely grated
  • 800 g (1 lb 10 oz) tinned peeled tomatoes, chopped
  • 4 slices white bread
  • 1 ½ tablespoons butter or a few tablespoons olive oil
  • salt and pepper
  • 2 spring onions, finely sliced


Heat oil in a deepish saucepan. Add onions and cook over a moderate to High heat, stirring occasionally, until beginning to caramelise. Add garlic, carrot, bayleaf and ginger and sauté 3–4 minutes. Add tomatoes and bring to the boil. Cover and simmer gently for 15 minutes.

To make croûtons, butter or oil bread and cut into 2 cm (¾ in) squares. Cook under a grill until golden on both sides.

To serve, check soup for seasoning, adding salt and pepper to taste. Ladle into bowls, scatter croûtons on top and sprinkle with spring onions.