EN DE FR ES PT IT
Swiss Carrot & Ginger Soup (Light, Smooth)
Recipe

Swiss Carrot & Ginger Soup (Light, Smooth)

Starter • Switzerland

Classic Swiss-style carrot soup made lighter with a potato for natural creaminess and finished with lemon and herbs.

Why smarter

Creamy texture comes from blended vegetables instead of cream, with a small amount of canola oil for flavour and satiety.

Chef tip

If you want it extra smooth, blend for a full 60–90 seconds and pass through a fine sieve; add a splash more stock to loosen.

Soft line

Cozy, fresh and weeknight-easy.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Canola oil 2.000 tsp canola oil
2 Yellow onion, diced 1.000 medium (about 150 g) yellow onion diced
3 Carrots, peeled and sliced 500.000 g carrots peeled, sliced
4 Floury potato, peeled and diced 150.000 g potato peeled, diced
5 Fresh ginger, finely grated 10.000 g fresh ginger about 2 tsp, adjust to taste
6 Vegetable stock (or low-salt vegetable broth) 900.000 ml vegetable stock hot if possible
7 Bay leaf 1.000 leaf bay leaf
8 Lemon juice 1.000 tbsp lemon juice to brighten
9 Salt 0.500 tsp salt to taste
10 Black pepper 0.250 tsp black pepper to taste
11 Fresh parsley or chives, finely chopped (to serve) 2.000 tbsp parsley or chives optional
12 Plain skyr or low-fat natural yogurt (to serve) 120.000 g skyr or low-fat yogurt optional, about 1 tbsp per serving

Method

  1. Heat the canola oil in a medium pot over medium heat.
  2. Add the onion and cook for 4–5 minutes until softened (no browning needed).
  3. Stir in the carrots, potato and ginger; cook 1 minute to release the aromas.
  4. Pour in the vegetable stock and add the bay leaf. Bring to a gentle boil.
  5. Reduce to a simmer and cook 18–22 minutes, until carrots and potato are very tender.
  6. Remove the bay leaf. Blend the soup until smooth (stick blender or countertop blender).
  7. Stir in lemon juice, then season with salt and pepper. If needed, loosen with a splash of water/stock to your preferred thickness.
  8. Serve hot topped with parsley/chives and a small spoon of skyr or yogurt, if using.