Lake Isle Press

Carrot-Ginger Soup

You can make a simple, creamy soup without cream—and this carrot soup is a perfect example.

Carrot-Ginger Soup


  • 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.

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