You can make a simple, creamy soup without cream, and this carrot soup from my Soups + Sides cookbook is a perfect example.
Serves 6
- 1 medium onion, diced
- 2 tablespoons butter or oil
- 1 whole leek, trimmed, cut in half lengthwise, rinsed, and sliced
- 2 pounds carrots, peeled and sliced uniformly
- 2 tablespoons finely grated fresh ginger
- 5 cups water
- 1–2 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 oil over medium heat for 5 minutes until golden. Add leeks and carrots and continue cooking, stirring until leeks are softened, about 8 minutes. Mix in ginger and cook until fragrant, 1 minute longer.
2. Add water and salt and bring to a boil. Reduce heat, cover, and simmer soup for 20 minutes, or until carrots are very tender. Let cool a few minutes.
3. Purée the soup in small batches in a blender, adding orange juice and maple syrup. Blend each batch for 1 or 2 minutes to get the soup smooth and creamy. Add additional water or orange juice if the soup seems a bit thick. Return to the soup pot and heat gently. Season to taste with additional salt, if needed.
This recipe was originaly published with the article, From Farm to Plate.
