Gingered Carrot Soup33 Reviews
“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.” - by Kitchen Basics® Real Cooking Stocks
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 187 cal
- 9.5 g
- 19.3 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"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 did..." See moren't have cumin but substituted rosemary..worked fine."
"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 milk or h..." See morealf and half it make it healthier. Still very delicious even with the skim milk."
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