This simple dairy-free recipe can be made with staples you may already have at home. Choose baby carrots, regular carrots, or a combination of the two for the main ingredient. Marrying the ginger, onions, and garlic adds a sophisticated, delicious flavor. Oh, in case you’re wondering, the secret to the creaminess comes from the potatoes.

Equipment

Knife 

Cutting board

1 large bowl

1 small bowl

Large pot 

Blender, hand blender, or food processor

Large spoon

Instructions 

Dice carrots and potatoes and place them into a large bowl. Set aside.

In a small bowl place the chopped onions and garlic. Set aside.

Place a large pot on the stove on medium heat. 

Add the extra virgin olive oil, onions and garlic stirring occasionally until the onions become soft and translucent. This may take about 5 minutes. Lower the heat if the onions start to turn brown along the edges.  

Then add the ginger, turmeric, and salt. Stir until coated and cook for about a minute. 

Stir in the carrots and potatoes to coat them with the spices. 

Pour the broth and water and stir ingredients together. 

Cover the pot and reduce heat to low. Simmer for about 45-60 minutes to allow all the flavors to infuse together. Lower the heat if the liquid comes to a boil.

Stir the soup occasionally until the carrots and potatoes are soft and easily pierce with a knife or fork. 

Turn off heat. Blend the soup mixture into a puree until you achieve a smooth, thick, and creamy consistency.

Serve the soup in your favorite bowl. Finish it with a drizzle of extra virgin olive oil and fresh cracked pepper to taste.