March 8, 2019

Carrot Ginger Soup – (no cream!)

Carrot Ginger Soup – (no cream!) is a delicious, healthy soup that can either be served as a meal or as a starter. The combination of carrots and ginger works great together and the resulting soup is velvety and creamy yet there’s no cream… it’s all vegetables and spices.

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Base Soup Ingredients

chopped carrots and onions, sliced leeks

Peel (or scrub) and chop carrots. Wash, dry, and slice leeks. Chop onion.

Phase 2 – Soup Ingredients

Heat olive oil in a dutch oven on medium-high heat and add carrots, leeks, and onions. Saute for 7 minutes, until carrots are fork-tender.

chop sweet potato, ginger and garlic. organize wine and water

Get remaining ingredients together – wine, water, chopped sweet potato, ginger and garlic.

Simmer Soup Partially Covered

ginger, garlic, water, wine and sweet potato are added to the soup.

If using habanero or hot pepper flakes, add to the pot. Then add ginger and garlic. Lower heat to medium, if necessary. Stir in wine and then add water. Next add sweet potato and bring to a boil. (See NOTE section in recipe below regarding White Wine.)

simmer carrot ginger soup for 30 minutes

Partially cover and reduce heat to a simmer for 30 minutes. Then stir in orange juice and ground coriander.

Puree soup

Transfer half of the soup mixture into the blender and blend for 2-4 minutes (longer if needed) until soup is smooth and silky. Then repeat with other half of the mixture. (See INSTRUCTIONS in recipe below on how to blend the soup.) Place soup back in the dutch oven for 5 minutes or so to reheat. To finish soup, stir in honey and salt.

Carrot Ginger Soup – (no cream!)

Garnish with a dollop of yogurt and cilantro sprigs if desired.

Print Recipe

Carrot Ginger Soup – (no cream!)

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Keyword: carrot, cilantro, ginger, gluten free, habanero, leek, sweet potato, yogurt

Servings: 6 bowls

Author: GFchow @ gfchow.com

Equipment

Blender or Immersion Blender

Ingredients

1 Tbsp olive oil
1 leek sliced
1/2 cup white onion chopped
1 lb. orange carrots (about one bag) peeled (or scrubbed) and chopped
1 whole habanero pepper pierced a few times with a fork or 1/4-1/2 teaspoon hot pepper flakes, either is optional
1 tablespoon fresh ginger peeled and minced (or 3 cubes of Trader Joes frozen, crushed ginger)
1 garlic clove minced
1/4 cup white wine drinking not cooking wine (See Note below)
3 1/2 cups cold water
1 sweet potato peeled and chopped
1/4 cup orange juice fresh if possible
1/2 teaspoon ground coriander
1 tablespoon honey
1/2 teaspoon kosher salt
plain yogurt for garnish optional
cilantro sprigs for garnish optional

Instructions

Heat oil in a Dutch oven over medium-high heat.
Add leek, onion and carrots and saute for 7 minutes, until carrots are fork-tender.
If using the habanero, pierce it a few times with a fork and add to the pot. If using hot pepper flakes, add them now.
Then add ginger and garlic and continue cooking for 1 minute. Lower heat to medium, if necessary.
Stir in wine and let cook for 1 minute.
Add water and sweet potato, bring to a boil.
Partially cover, reduce heat and simmer for 30 minutes.
After 30 minutes, remove soup from heat and stir in orange juice and ground coriander.
Remove Habanero, if used.
Place 1/2 of carrot mixture into a blender or use an immersion blender and process until smooth, approx. 2-4 minutes. (IMPORTANT: If using a blender, it is important to take the middle part of the lid out so that air can circulate as the hot mixture is blending. Cover the opening with a clean dish towel so that soup doesn't splash.)
If using a blender, pour first batch of pureed mixture into a bowl and repeat procedure with remaining carrot mixture. Once all of the mixture is pureed pour soup back in the dutch oven.
Stir in honey and salt.
Cook over medium heat for 5 minutes or until thoroughly heated.
Ladle soup into bowls and garnish with a dollop of yogurt and cilantro sprigs, if desired.

Notes

I like to make a double batch because the soup goes quickly and it freezes well.

I can’t always find habaneros at the store. When I can’t, I substitute red pepper flakes. If you don’t like spice, omit the habanero and/or hot pepper flakes altogether.

Be sure to blend the soup until it is silky smooth. Don’t be scared to blend the mixture longer than the directions state if needed.

For the white wine, use whatever you have open in the refrigerator. If you don’t have any open, use a wine that you like to drink and enjoy a glass with the soup!

If serving the soup in cups (instead of bowl-size portions), you’ll get 10-12 servings.

Recipe is from Cooking Light magazine.

If you like this recipe, you may also like these other GFchow recipes. Broccoli and Spinach Coconut Curry Soup with Crispy Shallots, Creamless Pureed Mushroom Soup, and Blistered Green Beans.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.