Carrots, potatoes and fresh ginger combine in delicious soup

Carrot Potato Soup

I often will add potato to blended soups to replace the cream. The result is some additional substance without the additional fat. A bit of celery also helps to take blended soups up a notch by adding subtle flavor and texture while remaining very much in the background.


  • 3 Tbsp. olive oil
  • 1/2 yellow onion, diced
  • 1/4 cup fresh ginger, minced
  • 4 cups chopped and peeled carrots (about 1 1/2 pounds)
  • 2 medium potatoes – chopped
  • 1/2 stick celery – chopped
  • 1/8 tsp.  cayenne pepper
  • 3 cups vegetable broth
  • 1 1/2 cups fresh squeezed orange juice
  • dash nutmeg
  • salt and pepper to taste


  • Saute onions and ginger in olive oil until soft, 3 – 5 minutes.  Add carrots, potatoes, celery, cayenne,  and vegetable broth, reduce heat to medium and cook about 40 minutes.
  • Using a food processor or immersion blender, process soup until smooth.
  • Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of Greek yogurt if desired!