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Carrot Ginger Soup - (no cream!)

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
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.