Creamy Creamless Carrot Ginger Soup

Creamy Creamless Carrot Ginger Soup

Creamy soup without cream is possible. Rolled oats become creamy in the presence of liquid, as you know if you've ever made overnight oats, and here they are used to add creamy body to the soup. Alternatively use a small piece of peeled potato for the cream. Season to taste; my spicing is a guideline only.
Author Fran Costigan


  • 1 tablespoon extra virgin olive oil
  • 1 leek, white part only, washed and roughly chopped.
  • 2 shallots, peeled and chopped
  • 1 pound carrots, peeled and coarsely chopped
  • 2- inch piece ginger, peeled, sliced into coins
  • 4 cups water, enough water or vegetable stock to cover the vegetables by 2 inches
  • 1/3 cup rolled oats
  • 1 teaspoon sea salt
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon curry powder, more to taste
  • Garnish: pumpkin seeds, minced herbs, edible flowers


  1. Heat a 4-quart pot over medium heat. Add the oil and swirl to cover the bottom of the pot. Add the leeks and shallots and sauté for 3 minutes, stirring frequently. Add the carrots and stir to coat. Add the ginger and enough water to cover the vegetables by 2 inches. Add the oats, salt, ginger powder, turmeric and cinnamon, and curry powder.
  2. Bring the soup to a low boil over medium heat. Cook, uncovered, at an active simmer, stirring occasionally until the carrots are soft.
  3. Puree the soup in batches in a blender with about 3/4 of the cooking liquid. Do not fill the blender more than 1/2 full and make sure the cover is on the blender tightly. Blend, starting on low and working up to high, until the soup is very smooth. Add the rest of the liquid to thin the soup if desired.
  4. Taste and adjust flavor, with additional spices. Thin as needed with water or nondairy milk.
  5. Garnish with thinly sliced chives or scallions; add chiffonade greens, black rice of other grains, or pumpkin seeds.
  6. Refrigerate soup in a covered container for up to 3 days, or freeze for a month.

Recipe Notes

Tip: the smaller you cut the carrots, the faster the soup will cook.