Carrot Ginger Soup

Serves 6
Alison Shaw photo

You can make a simple, creamy soup without cream – and this carrot soup is a perfect example.

1 medium onion, diced
2 tablespoons butter or extra-virgin olive oil
1 whole leek, trimmed, cut in half lengthwise, rinsed and sliced
2 pounds carrots, peeled and sliced into 1/2-inch rounds
2 tablespoons finely grated fresh ginger
5 cups water
1 to 2 teaspoons kosher salt, or to taste
1/2 cup freshly squeezed orange juice, 1 orange (or more if needed)
2 teaspoons pure maple syrup

  1. In a large soup pot, sauté the onion in the butter or oil over medium heat for 5 minutes until golden. Add the leeks and carrots and continue cooking, stirring occasionally, until leeks are softened, about 8 minutes. Mix in ginger and cook until fragrant, 1 minute longer. Add water and salt and bring to a boil. Reduce heat, cover, and simmer soup until carrots are very tender, about 20 minutes. Let cool a few minutes.
  2. Puree the soup in batches in the blender, adding the orange juice and maple syrup. Blend each batch 1 or 2 minutes to get the soup super smooth and creamy. Add additional water or orange juice if the soup seems a bit thick. Season to taste with additional salt if needed.
From Soups + Sides
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