Carrot, Bergamot & Ginger Soup

Cooking time
Serves2 people
Carrot, Bergamot & Ginger Soup

Bergamot lemons are a little like an orange crossed with a lemon. Their fresh, citrussy flavour is the perfect match with sweet carrots and a kick of chilli.

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  • 500g carrots
  • 1 Bergamot lemon
  • A thumb of ginger
  • 1 chilli
  • 1 garlic
  • 1 vegetable stock cube
  • 1 lime
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 700ml boiling water

Prep: 15 mins | Cook: 15 mins

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1. Peel or scrub the carrots. Cut iScrub the carrots (no need to peel, although you can if you prefer). Cut into 2-3cm cubes. Peel and finely slice the shallots. Finely grate the zest from the bergamot. Peel and grate or chop the ginger. Halve the chilli. Scoop out the seeds and pith. Finely chop it. Peel and grate or crush the garlic.
2. Warm a large pan over a medium heat. Add 1 tbsp oil, the carrots, bergamot zest, ginger, garlic and most of the chilli. Season. Fry for 5 mins, stirring occasionally, till the veg start to colour.
3. Crumble in the vegetable stock cube. Pour in 700ml boiling water. Simmer for 10 mins till the carrots are tender. Ladle into a blender and blitz till smooth, or use a hand-held blender in the pan. Grate a little zest from the lime and set aside, then squeeze in the lime and bergamot juice. Taste and adjust the seasoning.
4. Ladle the soup into warm bowls and serve garnished with the remaining chopped chilli and a little lime zest.
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The body of the recipe says shallots, but shallots are not mentioned in the ingredients list! I used red onion as we had no shallots in the house. We thought this was delicious, although tart enough without the lime juice.