Lactose Free Classic Carrot Ginger Soup

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

2 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 medium yellow onion, roughly chopped
3 garlic cloves, smashed
2 tbsp fresh ginger, peeled and finely grated
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp ground coriander
2 lbs carrots, peeled and cut into 1-inch pieces
4 cups low-sodium chicken broth
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 tsp fresh lemon juice
¼ cup heavy cream
Ingredient note
A serving of up to about 1 3/4 tablespoons of heavy cream is low in lactose. This recipe contains only about 3 teaspoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.

For serving

2 tbsp fresh chives or flat-leaf parsley, finely chopped (optional)
1–2 tbsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic, ginger, cumin, turmeric, and coriander. Cook, stirring constantly, until fragrant, about 1 minute.

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