Cream Of Ginger Carrot Soup

7 Reviews

“This is a very delicate and yet flavorful soup, and is very healthy.” - by CORWYNN DARKHOLME

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

Directions

Simmer carrots, onions, 1/4 cup liqueur, water, chicken bouillon cubes, and butter or margarine until carrots are tender. Cool slightly.
Puree carrot mixture in a blender or food processor. Add milk, flour, sugar, and ground ginger.
Return carrot puree to pot. Simmer until thickened, stirring occasionally. Stir in remaining 1/4 cup liqueur. Add additional milk for consistency you like. Season with salt and pepper to taste. Serve in warmed soup bowls, and garnish with fresh chopped parsley.

Nutrition

Amount Per Serving (4 total)

Calories
329 cal
16%

Fat
11.2 g
17%

Carbs
38.3 g
12%

Based on a 2,000 calorie diet

Share It

Reviews (7)

Rate This Recipe

JRICE

Sep. 11, 2003

"This was fantastic! I didn't have the ginger liquer but I just used a little extra fresh ginger and white wine instead. Wow. So easy, My husband loved it and we fought over who got to bring the lef..." See moretovers to work the next day!"

Tara

Oct. 2, 2003

"This soup was horrible, I'm so sorry to say. It literally made me sick. I love carrot soup and now I can't even LOOK at any orange colored soup without wanting to barf. DO NOT BOTHER with this..." See more one!"

COOKLIGHT

Oct. 3, 2003

"I took a taste of this orange soup and couldn't stand it...my husband ate it, but didn't care for it either. It looks bad too...What a waste:(..." See more"

More Reviews