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Creamy Carrot Ginger Soup (No Cream)

Creamy Carrot Ginger Soup (No Cream)

This bright orange soup gets its velvety texture from blended carrots and a single potato, not from cream. Fresh ginger gives it warmth, and a squeeze of orange or lemon at the end keeps it lively.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil or butter
  • 1 medium onion chopped
  • 2 tbsp fresh ginger peeled and grated
  • 2 cloves garlic chopped
  • 2 lb (900 g) carrots peeled and sliced
  • 1 medium potato peeled and diced
  • 5 cups vegetable broth
  • 1 tsp fine sea salt or to taste
  • 1/2 tsp ground cumin optional
  • 2 tbsp orange or lemon juice
  • plain yogurt and chopped herbs to serve

Method
 

  1. Warm the oil in a large pot over medium heat. Cook the onion with a pinch of salt for 6–7 minutes until soft.
  2. Add the ginger, garlic and cumin and cook, stirring, for 1 minute.
  3. Add the carrots, potato, broth and salt. Bring to a boil, then lower the heat, cover partially and simmer for 20–25 minutes until the carrots are very tender.
  4. Blend until smooth with a stick blender, or in batches in a countertop blender with the lid vented and covered with a towel.
  5. Stir in the citrus juice, taste and adjust the salt. Thin with a little broth or water if needed. Serve with a swirl of yogurt and herbs.

Notes

  • Carrots must be completely soft before blending, or the soup will be grainy.
  • Never fill a countertop blender more than half full with hot soup; steam can force the lid off.