Eat To Live

Carrot and ginger soup with dill oil and seaweed topping



450g carrots, unpeeled, cut into pieces
5 to 6 cups of vegetable or chicken stock, homemade or store-bought
1 tsp grated ginger
Dill oil, made with a bunch of dill weeds and stems, processed in a food chopper with oil and a pinch of salt

Furikake, a Japanese rice topping sold in packets at Japanese supermarkets (choose one with nori seaweed and bonito flakes)


  • Put carrot pieces into a saucepan and add stock. I used vegetable stock, but you could opt for packaged organic chicken stock.
  • Bring to the boil and then simmer till carrots are soft and can be pierced easily with a fork. Taste and add salt if needed.
  • Add grated ginger and blitz the soup, using a hand-held stab blender till smooth.
  • Chill in the fridge till needed.
  • Before serving, dish out soup in bowls.
  • Add a few dollops of dill oil and top with furikake, which is salty, so go easy on it.


A version of this article appeared in the print edition of The Straits Times on June 21, 2016, with the headline 'Carrot and ginger soup with dill oil and seaweed topping'. Print Edition | Subscribe