Lunch
Mild Carrot-Ginger Soup
A creamy carrot soup made from carrots and potato simmered soft in mild vegetable stock and puréed smooth. A single paper-thin slice of ginger lends just a faint hint of aroma, and a teaspoon of mild olive oil rounds it off. A warm, silky dish built on a few familiar ingredients.
- Vegetarian
- Lactose-free
Got another recipe in mind? Check it free with the acid reflux recipe checker — tricky ingredients get flagged and swapped, and you get a full, milder version.
Ingredients
- 500 g carrots
- 1 potato
- 700 ml mild vegetable stock
- 1 paper-thin slice ginger (optional)
- 1 tsp mild olive oil
- 1 pinch salt
Method
- Peel and dice the carrots and potato.
- Simmer the vegetables in the mild stock with the paper-thin ginger slice for 18–20 minutes.
- Remove the ginger slice and purée the soup smooth.
- Round off with the oil and a pinch of salt and serve warm.
Why this recipe is gentle
Carrots and potato are simmered soft in mild stock and then puréed, which keeps the soup low-fat and velvety. There is no onion, garlic, tomato or spice, and the ginger stays optional and very sparing.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Use the ginger in the smallest amount, or leave it out entirely if your stomach is sensitive.
- How well you tolerate the soup depends on the fat level, portion size and your personal triggers.
- For an especially velvety soup, cook the carrots until very soft and blend until smooth.
