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Carrot Ginger Soup
Recipe

Carrot Ginger Soup

Starter • Switzerland

A lighter Swiss-style carrot soup with fresh ginger, a hint of orange and a yogurt swirl. Simple ingredients, big comfort.

Why smarter

Uses carrots for natural sweetness and body, relies on a small amount of canola oil and yogurt instead of cream, and keeps it satisfying with a good volume-to-calorie balance.

Chef tip

Grate the ginger and simmer it with the carrots, then blend very smooth—if you want it extra silky, pass through a fine sieve.

Soft line

Cozy, fresh and weeknight-easy.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Canola oil 2.000 tsp canola oil
2 Onion, finely chopped 1.000 medium onion finely chopped
3 Carrots, peeled and sliced 600.000 g carrots peeled and sliced
4 Fresh ginger, grated 15.000 g fresh ginger about 1 Tbsp, or to taste
5 Garlic, minced 1.000 clove garlic optional
6 Ground cumin 1.000 tsp ground cumin
7 Vegetable stock (or water + stock cube) 900.000 ml vegetable stock
8 Orange zest 1.000 tsp orange zest from 1/2 orange
9 Orange juice 2.000 tbsp orange juice from the same orange
10 Plain yogurt (nature), to swirl 120.000 g plain yogurt about 30 g per serving
11 Salt and black pepper salt and black pepper to taste
12 Optional garnish: chopped parsley or chives parsley or chives optional

Method

  1. Heat the canola oil in a medium pot over medium heat.
  2. Add the onion and cook 4–5 minutes until soft (no browning needed).
  3. Stir in carrots, ginger, garlic (if using) and cumin; cook 1 minute until fragrant.
  4. Pour in the vegetable stock, scraping the bottom of the pot. Bring to a boil.
  5. Reduce to a simmer and cook 15–20 minutes, until carrots are very tender.
  6. Add orange zest and orange juice. Blend until smooth (immersion blender or countertop blender).
  7. Season with salt and pepper. If the soup is too thick, add a splash of hot water/stock to loosen.
  8. Serve hot with a yogurt swirl and optional parsley or chives.