Velvety Carrot Ginger Soup (lactose free option)

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.

Velvety Carrot Ginger Soup

So, 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.  After cooling a bit, I used my immersion blender (which I despise) to puree everything in the pot.  (You could use a blender or food processor.)

Heat back up to serve, and add a dollop of butter, sour cream or yogurt to garnish, unless you avoid dairy.

It turned out really good!

here’s the recipe:

Velvety Carrot Ginger Soup (lactose free option)
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.
SewWhatYvette? http://www.sewwhatyvette.com/

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