Velvety Carrot Ginger Soup (lactose-free option)

Carrot Ginger Soup, Smooth as Velvet

I love making soup! 

Most of my soups, though, have come about by a need to use up wilted vegetables from the fridge.  Then, anything within reason goes into the soup pot, along with my homemade bone broth.

Yesterday was different.

I wanted carrot soup.  Creamy carrot soup.  And ginger.  

Enter; Velvety Carrot Ginger soup!

So, first of all, I started by melting a lump of butter in my large pot.  (You could use bacon fat or olive oil instead.)  I added 8 small onions, peeled and quartered, as well as 8 cloves of garlic, halved.  I stirred them around until they were soft, but not browned, then added 3 large peeled and chopped carrots, a large peeled and chopped sweet potato, and a couple of heaping tablespoons of grated ginger.  A liter of water, some salt, and pepper, simmered for about 45 minutes until everything was tender. 

Then, after letting it cool a bit, I used my immersion blender (which I despise)(and have now replaced) to puree everything in the pot.  (You could use a blender or food processor.)

Finally, heat the soup back up to serve, and add a dollop of butter, sour cream or yogurt to garnish, unless you avoid dairy.  In that case, a glob of coconut or cashew cream would be wonderful!

It turned out really good!

here’s the recipe:

Velvety Carrot Ginger Soup (lactose-free option)

2015-10-03 14:02:07

Serves 6

A velvety smooth carrot ginger soup easily adapted to lactose-free.

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Prep Time

15 min

Cook Time

45 min

Prep Time

15 min

Cook Time

45 min

Ingredients

1. 2 tablespoons butter, or bacon fat or olive oil
2. 8 small, 4 medium or 2 large onions
3. 8 cloves of garlic
4. 3 large carrots
5. 1 large sweet potato
6. 2 heaping tablespoons of grated fresh ginger root
7. 1 liter of water
8. salt and pepper to taste
9. butter, sour cream or yogurt for garnish (omit for lactose free)

Instructions

1. Melt the butter in a soup pot over medium heat.
2. Add the chopped onions and garlic, then cook until slightly soft, but not browned.
3. Add the peeled and chopped carrots and sweet potato, grated ginger and the water.
4. Simmer for about 45 minutes until the vegies are soft.
5. Remove the pan from the heat and let cool a bit.
6. Blend using an immersion blender or in batches in a regular blender or food processor.
7. Add salt and pepper to taste.
8. Reheat and dish out, garnishing each bowl with a dollop of butter, sour cream or yogurt.

Notes

1. I didn't bother to peel the ginger. This soup freezes really well, so make lots while the carrots are abundant.
2. Lactose-free option? Add a dollop of coconut or cashew cream to garnish.

By Yvette Chilcott

SewWhatYvette https://www.sewwhatyvette.com/