Gingered Carrot Soup

Gingered Carrot Soup

47

"Infused with lots of grated fresh ginger and a hint of garlic, this creamy carrot soup is the perfect start to an autumn lunch or dinner."

Ingredients

{{adjustedServings}} servings 187 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 3 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
  2. Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.
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Reviews

47
  1. 58 Ratings

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Great soup alternative for a cool fall night. I noticed the ingredient list shows 4 cups chicken stock but directions call for only 3 cups. I used 3 and the soup came out creamy...just right. ...

I'm not a huge carrot fan, but found this recipe because I needed to use up some carrots. The recipe is delicious, so I have made it many times since. I use skim milk instead of evaporated mil...

I followed the recipe without straying. I burned the first batch of onion, ginger, and garlic, because it took much less than 8 minutes on the stove. The soup is full of flavor, and quite fill...