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Swiss Carrot Soup with Orange & Ginger
Recipe

Swiss Carrot Soup with Orange & Ginger

Starter • Switzerland

A lighter Swiss-style carrot soup blended smooth with ginger and a hint of orange, finished with a spoon of plain yogurt for creaminess without heaviness.

Why smarter

Uses vegetables for natural creaminess, keeps fats modest, and adds flavor with ginger, citrus, and herbs instead of cream.

Chef tip

Blend thoroughly, then simmer 2 minutes to smooth out any foam and round the flavor; thin with a splash of water if it gets too thick.

Soft line

Simple, cosy and fresh at the same time.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Canola oil 2.000 tsp Canola oil
2 Onion, chopped 1.000 medium Onion chopped
3 Carrots, peeled and sliced 600.000 g Carrots peeled and sliced
4 Fresh ginger, grated 2.000 tsp Ginger finely grated
5 Garlic, minced 1.000 clove Garlic minced
6 Vegetable stock 900.000 ml Vegetable stock low-salt if possible
7 Orange zest 1.000 tsp Orange zest from 1 orange
8 Orange juice 3.000 tbsp Orange juice freshly squeezed
9 Ground cumin 0.500 tsp Cumin
10 Salt 0.500 tsp Salt to taste
11 Black pepper 0.250 tsp Black pepper to taste
12 Plain yogurt 120.000 g Plain yogurt to serve (about 1 tbsp per bowl)
13 Chives, finely sliced 2.000 tbsp Chives for topping

Method

  1. Heat the canola oil in a medium pot over medium heat.
  2. Add the onion and cook for 4–5 minutes until soft but not browned.
  3. Stir in the carrots, ginger and garlic; cook for 1 minute until fragrant.
  4. Add the vegetable stock, cumin, salt and pepper. Bring to a boil, then reduce to a gentle simmer.
  5. Simmer for 15–18 minutes, or until the carrots are very tender.
  6. Blend the soup until smooth (use a stick blender or carefully transfer to a blender).
  7. Stir in the orange zest and orange juice. Taste and adjust salt/pepper; thin with a splash of water if needed.
  8. Ladle into bowls and top each serving with a spoon of yogurt and a sprinkle of chives.