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 (or more if needed)
- 2 teaspoons maple syrup
1. In a large soup pot, sauté the onion in the butter or olive oil over medium heat for 5 minutes until golden. Add the leeks and carrots and continue cooking, stirring, until the leek is 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 orange juice and maple syrup. Blend each batch for 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. Return the soup to the pot and heat gently. Season to taste with additional salt, if needed.Back to all recipesBack to top of page
Walthers has created soups perfect for any season, from comforting hearty stews and chilis to refreshing chilled soups. The paired sides are both creative and diverse, inviting readers to think beyond the classic soup and sandwich combinations they know and love.Buy it now