So good Carrot & Ginger Soup

This carrot soup goes a different route from the standard cream-based version: apples and a splash of sherry replace the cream, giving the soup natural sweetness, depth, and a slight wine-warmed body without the dairy. The result is naturally vegan, gluten-free, and just as smooth and silky as a classic bisque.

The pound of apples is the move that sets this apart from generic carrot soup. Apple pectin gives the puree extra body and the natural fruit sugars round out the carrot flavor in a way that cream tries to do but can’t match. Sweet apples (Gala, Fuji) make a sweeter soup, while tart apples (Granny Smith) keep things more savory.

Three tablespoons of sherry seems small but it’s what gives the soup its distinct, slightly fruity warmth. The alcohol cooks off during the simmer but the sherry’s character stays. Skip it and the soup tastes flatter.

Kitchen Tips

• Sweat the onion (covered, no browning) for the full 5 minutes before adding the carrots, this builds a sweet base without bitterness
• Let the carrots and ginger cook with the onion for 10 minutes before adding stock, this draws out the carrots’ sweetness and blooms the ginger’s heat
• Sieving after blending is genuinely optional, the recipe says so. Modern blenders produce fine enough texture that sieving is rarely necessary
• Use vegetable stock for fully vegan, chicken stock for richer flavor
• A swirl of yogurt or coconut cream on top makes a beautiful presentation, croutons or toasted seeds add crunch

Variations

• Substitute parsnips for half the carrots and add 1 tablespoon of curry powder when sautéing the onion (per the recipe note) for a curried parsnip-carrot soup
• Add a peeled, diced sweet potato along with the carrots for a richer, more substantial bowl
• Stir in ½ cup of coconut milk before serving for a tropical, creamy version