Sweet soup with carrots, fresh tarragon and ginger – Vegetarian

This light and flavorful soup is a comforting blend of sweetness and warmth, made from simple, everyday ingredients. The natural sweetness of carrots pairs beautifully with the subtle spice of ginger and the fresh, aromatic notes of tarragon. Easy to prepare and completely vegetarian, it’s the perfect dish for a nourishing lunch or a light dinner.

Ingredients:

• 4–5 sprigs of fresh tarragon (dried tarragon works too if fresh isn’t available)
• 5 medium onions and the green tops from 2 spring onions
• 5 medium potatoes
• A knob of butter (approx. 50 g)
• 8–10 celery stalks (apio)
• 400 g sour cream
• 10–12 carrots
• A small piece of fresh ginger
• 4 garlic cloves
• Salt and pepper
• 1.5 liters vegetable or chicken stock*

Preparation:

Peel the potatoes and cut them into cubes. Peel the carrots and slice them into moderately thin rounds. Finely chop the green onion leaves, and slice the onion bulbs after peeling and washing them. Wash the celery stalks and cut them into evenly sized slices. Slice the garlic cloves after peeling, and grate the ginger using a fine grater. Remove the tarragon leaves from the stems, rinse them, and leave them whole.

In a large pot, melt the butter and add the sliced onions. Sauté for a few minutes until they soften, then pour in the stock*, add the carrots and potatoes, and two additional cups of water. Let everything simmer over medium heat for about 30 minutes.

* If you don’t have store-bought or homemade stock, you can make some by boiling soup concentrate cubes—preferably organic or salt-free (or regular ones if those aren’t available). Use one cube for every 500 ml of water, adjusting the amount based on how much stock you need.

** Whenever I boil vegetables or meat for various recipes, I save the leftover broth in labeled freezer bags. That way, I always have some on hand when I need it. You can do the same if you prefer not to buy or make stock from cubes.**

After 30 minutes, add the celery stalks, sliced garlic, and grated ginger to the pot. Pour in about two more cups of water and let the soup simmer with the lid on for another 20 minutes, or until all the vegetables are fully cooked. Stir in the sour cream and let it come to a gentle boil, mixing until fully incorporated. Finally, add the tarragon and chopped green onions, season with salt and pepper to taste, then turn off the heat.

Simple, healthy and delicious 🙂

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

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