Equipment
Ingredients
Aromatics and Base
- 30 ml olive oil, extra virgin
- 1 yellow onion, roughly chopped
- 3 garlic, minced
- 25 g fresh ginger, peeled and grated
- 5 g ground cumin, toasted if possible
Main Ingredients
- 600 g carrots, peeled and sliced into 2cm rounds
- 200 g russet potato, peeled and diced
- 900 ml vegetable broth, low sodium preferred
- 6 g kosher salt
- 2 g black pepper, freshly ground
Garnish
- 60 g plain whole milk yogurt, stirred until smooth
Nutrition (per serving)
Method
Heat the olive oil in a heavy-bottomed pot over medium heat. Add the roughly chopped yellow onion and saute until softened and translucent, about 5 to 7 minutes.
Stir in the minced garlic, grated fresh ginger, and ground cumin. Continue to cook for 1 to 2 minutes until the aromatics are deeply fragrant and the spices have bloomed in the oil.
Add the sliced carrots, diced potato, vegetable broth, salt, and black pepper to the pot. Increase the heat to high to bring the liquid to a rolling boil at 100°C/212°F, then immediately reduce the heat to medium-low, cover, and let it simmer.
Simmer the soup gently for 20 to 25 minutes. Test the vegetables for doneness; a fork should easily pierce through the thickest piece of carrot and potato without any resistance.
Remove the pot from the heat and allow it to cool slightly. Carefully transfer the mixture to a high-speed blender in batches, or use an immersion blender directly in the pot. Puree until completely smooth and velvety.
Return the pureed soup to the pot to gently reheat if necessary. Taste and adjust the seasoning, adding more salt or pepper as needed. Ladle into warm bowls and garnish each with a swirl of plain yogurt.
Chef's Notes
- Blooming the cumin and ginger in the hot oil before adding the liquid is crucial. This technique, known as tempering, extracts fat-soluble flavor compounds that water-based simmering cannot reach.
- The addition of a starchy potato acts as a natural emulsifier. As it breaks down, it releases starch molecules that bind the water and fat components, resulting in a silkier mouthfeel without needing heavy dairy additions.
- For the smoothest possible texture, a high-speed stand blender will always outperform an immersion blender. Passing the final blended soup through a fine mesh chinois is an optional extra step for true restaurant-quality refinement.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors will deepen overnight.
Freezer: 3 months — Freeze without the yogurt garnish. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium heat until simmering, stirring occasionally.
