Creamy carrot soup with ginger – Vegetarian

This creamy carrot and ginger soup is a comforting and flavorful vegetarian dish, perfect for any season. Made by simmering fresh carrots, potatoes, onions, garlic, ginger, and celery until tender, then blended to a smooth, velvety texture with butter and milk. The subtle warmth of ginger perfectly complements the natural sweetness of the carrots. Finished with spicy gorgonzola cheese and fresh mint, this soup offers a delightful balance of creamy, tangy, and fresh flavors—a true gourmet treat that’s both nourishing and satisfying.

Ingredients:

• 700-800 g carrots
• 3 medium onions
• 6 medium potatoes
• 4 garlic cloves
• 150 g butter
• A small piece of fresh ginger (not too big, as too much makes the dish too spicy)
• Half a medium celery root
• 1 medium cup of milk
• Salt + pepper
• Spicy Gorgonzola and fresh mint for serving

Preparation:
Peel, wash, and cut the carrots, onions, potatoes, garlic, ginger, and celery into medium-sized pieces (leave the ginger and garlic whole, quarter the onions and potatoes if they aren’t too large, and cut the carrots into 3-4 pieces depending on their size). Cut the celery into medium chunks as well. Place all the vegetables in a pot and cover them with water, adding 3 vegetable broth cubes if desired.
Cook for about 45-50 minutes, or until the vegetables are tender. Remove from heat and drain the water, reserving the cooking liquid in a separate bowl.
Transfer the vegetables to a kitchen blender, blend until smooth, then add the butter, milk, salt, and pepper. Blend again, gradually adding the reserved cooking liquid by the ladleful until the soup reaches the desired creamy consistency.

Serve the soup in a bowl and garnish with a few pieces of spicy gorgonzola cheese and a fresh mint leaf for a burst of flavor and color.

If you try the recipe, let me know how you liked it! 😊

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