Gordon Ramsay Carrot Soup Recipe
Gordon Ramsay carrot soup is where vibrant flavor meets soul-soothing comfort. I remember the first time I made it, thinking I could just toss some carrots in a pot and call it a day. Spoiler alert: I ended up with a bland mess that even my dog wouldn’t touch. But once I learned the tricks — like respecting the ingredients and layering flavor — I turned that disaster into a silky, aromatic bowl of goodness that brought the family together. This recipe is a game changer, saving you time and building your confidence in the kitchen. Let’s get those carrots shining like the stars they are!
Essential Elements for Gordon Ramsay Carrot Soup
Choosing Fresh Carrots and Aromatics
Pick 500 g of firm, bright carrots with smooth skins and no green tops; they give the best sweetness and color for this gordon ramsay carrot soup. Rinse, peel with a swivel peeler, and dice into uniform 1 cm pieces so they soften in about 15–20 minutes of simmering. For the aromatics, use about 125 g finely diced yellow onion and two garlic cloves (10 g); you can add 15 g minced ginger if you want a gentle spicy note.
Selecting the Right Stock
Use about 1 liter of warmed stock to keep the soup silky without diluting the carrot flavor in your gordon ramsay carrot soup. Low-sodium vegetable stock highlights the carrots’ sweetness, while chicken stock adds more depth; you can swap up to 200 ml for full-fat coconut milk if you want extra creaminess. Warm the stock to around 60 °C before adding and strain any solids for a clear finish, then taste for salt before seasoning.
Deciding Between Butter, Oil, or Cream
Fat affects texture and flavor: 30 g unsalted butter gives richness, 30 ml extra-virgin olive oil adds a fruity note, and 30 g coconut oil works if you need dairy-free. If you want a silkier finish, stir in 50 ml double cream at the end or whisk in 15 g butter for gloss. Heat the fat until it shimmers but doesn’t brown, then sweat the aromatics gently; clarified butter has a higher smoke point if you like to push the heat.
Preparing Your Carrots and Base
Peeling and Chopping Techniques
Peel with a sharp swivel peeler and aim to keep about 450 g of carrot after peeling so you still have plenty to work with. Cut into 1 cm coins, stack and matchstick, then dice to 1 cm cubes for even cooking. Use a stable board, curl your fingertips, and if pieces vary, roast the big ones briefly so everything finishes together.
Sweating Onions and Garlic
Heat your chosen fat to a low shimmer and add 125 g finely diced onion with 10 g minced garlic, stirring every 30 seconds for roughly 5 minutes until the onion is translucent. Keep the heat low so the garlic doesn’t burn and turn bitter. If bits stick, deglaze with 15 ml stock or a splash of water to lift the browned bits.
Timing Your Mirepoix
Mirepoix gives the soup an aromatic base; for 500 g carrots use about 125 g onion and 125 g celery to keep the balance. Dice everything to 1 cm so the vegetables cook together, then add the celery and carrots after the onions have sweated and stir for 3 minutes before pouring in the warm stock. Aim for about 8–10 minutes total at medium-low until onions are translucent and celery is slightly softened.
Mastering Cooking Methods (Stovetop, Oven, Pressure Cooker)
Classic Stovetop Simmer
I like the stovetop for a straightforward, even finish to gordon ramsay carrot soup: bring the pot to a gentle simmer at about 90–95 °C and keep it there for 15–20 minutes, uncovered, stirring now and then. Loosely cover after 10 minutes to hold aroma without stewing the carrots into mush, and check doneness with a fork—pieces should yield easily. If you want more depth, simmer up to 30 minutes and top up with hot stock if needed.
Roasting Carrots in the Oven
Roasting at 200 °C for 25–30 minutes concentrates sugars and adds caramel notes; toss 500 g diced carrots in 15 ml olive oil and turn once for even browning. Sweat onions and garlic on the stove for 5 minutes, add the roasted carrots and deglaze the tray with a splash of stock to capture the fond. For background on carrot soup, that page is a handy reference if you want context while you cook.
Speedy Pressure Cooker Option
The pressure cooker cuts the time: sauté onions, garlic and carrots for 5 minutes on the sauté setting, add 1 liter of warmed stock, seal and cook at high pressure (about 1 bar above atmospheric) for 7 minutes. Let the pressure release naturally for 10 minutes to keep the aromatics intact, then check tenderness and add 2 more minutes if needed. Don’t overfill—keep contents below the max line so the valve stays clear.
Finishing Touches and Seasoning
Blending to a Silky Smooth Texture
Blend while hot for a smooth texture: I use an immersion blender in the pot at about 80 °C, pulsing until the soup is uniform, roughly a minute. If you use a countertop blender, cool to about 60 °C and blend in short bursts, then push the puree through a fine-mesh sieve for extra silk. Return the strained soup to low heat (about 75 °C) and whisk in 15 g butter or two tablespoons of cream for shine.
Balancing Sweetness and Acidity in Gordon Ramsay Carrot Soup
Carrots are sweet, so a small hit of acid brightens the bowl—add 10–15 ml apple cider vinegar or lemon juice and taste as you go in 5 ml steps. If it needs rounding, stir in 5 g honey or maple syrup sparingly, then finish with a pinch of fine sea salt (1–2 g). If it feels too sharp, mellow it with a 10 g knob of butter or a splash of cream.
Checking Temperature and Ensuring Food Safety
Serve between 60–65 °C for best flavor and mouthfeel; use an instant-read thermometer in the center of the pot to check. Cool leftovers to 21 °C within 2 hours, then refrigerate at or below 4 °C, and reheat to 75 °C before serving. These steps keep the soup safe and keep the texture consistent.
Variations & Flavor Twists on Carrot Soup
Spicy Ginger-Carrot Boost
For a warming twist, double the ginger to 30 g grated and add it with the garlic when sweating aromatics; it lifts the sweetness without stealing the show. Finish with a grind of black pepper (2 g) and a drizzle of chili oil (5 ml), and cool it down with 30 g Greek yogurt on top if it gets too lively. I use a microplane for the ginger so no fibrous strings sneak into the final dish.
Coconut Curry Carrot Soup
After blending, stir in 100 ml full-fat coconut milk and 1 tablespoon (7 g) mild curry powder, then warm gently at 75 °C for 3 minutes to bloom the spices. Crisp 30 g sliced shallots in 15 ml coconut oil for garnish and add a splash of fish sauce (5 ml) if you want more umami. If the curry tastes weak, bloom the powder in oil for 30 seconds before adding the base.
Herb-Infused Carrot and Orange
Grate the zest of one orange (about 5 g) into the soup after blending for a bright citrus note and tie thyme and parsley stems (about 10 g) to steep in the hot soup for 5 minutes. Remove the bundle before serving and finish with a few torn basil leaves (5 g) and a small pinch of salt. Gently heating the zest with butter before blending helps the oils come forward.
Common Pitfalls and Serving Suggestions
Fixing Bland or Watery Soup
If the soup tastes thin, simmer uncovered for 5–7 minutes to reduce and concentrate flavor, then season with fine sea salt 1 g at a time. Boost umami with 10 g tomato paste or a tablespoon of miso, and brighten with 10 ml lemon juice or a splash of vinegar if needed. For quick thickening, whisk in 5 g cornstarch mixed 1:1 with cold water and simmer a minute.
Thickening Without Cream
To add body without dairy, blend in 50 g cooked potato or sweet potato, or 60 g cooked white beans for fiber and protein. You can also grind 20 g blanched almonds with 30 ml hot broth for a nutty creaminess, or whisk 10 g arrowroot dissolved in 20 ml cold water near the end and heat two minutes. A spoonful of Greek yogurt (30 g) also adds tang and thickness if you don’t mind dairy.
Garnishes and Pairings for Carrot Soup
Top the soup with toasted sunflower seeds (15 g) for crunch and a drizzle of herb oil (10 ml) for color and freshness. Small dollops of crème fraîche or Greek yogurt (20 g) add creaminess, and the soup pairs well with a warm 60 g sourdough slice or a light salad. Warm your bowls in a 70 °C oven for 5 minutes so the soup stays hot longer at the table.
Gordon Ramsay Carrot Soup
Ingredients
Equipment
Method
- Rinse carrots under cold water, peel, and chop into 1 cm dice.
- Sweat onions and garlic in butter over low heat until translucent.
- Add chopped carrots, stir for about 3 minutes, then pour in warmed stock.
- Simmer uncovered for 15–20 minutes until carrots are tender.
- Blend the soup using an immersion blender until smooth.
- Stir in cream and apple cider vinegar, then season with salt.
- Serve hot, garnished with a drizzle of olive oil if desired.
Nutrition
Notes
Love this recipe?
Give us 5 stars and comment!Video tutorial: gordon ramsay carrot soup
FAQ – gordon ramsay carrot soup
Can I use frozen carrots for the soup?
Absolutely! Just remember that they might release some extra water as they cook, so you may need to adjust the seasoning and cooking time. Thaw them out before adding to your pot for better texture.
How can I make it spicy?
Kick up the heat by adding more ginger, or throw in some red pepper flakes or a dash of cayenne pepper while cooking. Start with small amounts and adjust to your heat preference!
Can I make this soup ahead of time?
Definitely! It stores well in the fridge for about 3-4 days. Just reheat on the stove, adding a splash of water or stock if it’s too thick.
Conclusion
Finally nailing Gordon Ramsay carrot soup felt like holding a trophy in my kitchen. The way that silky texture glided over my tongue, the bursts of sweet and savory dancing together — it was like a flavor symphony. You’ve conquered the steps, and your confidence should be through the roof! Now it’s your turn — make it bold, make it yours.
