Gingered Carrot Soup

Gingered Carrot Soup

44 Reviews 4 Pics
Recipe by  Kitchen Basics® Real Cooking Stocks

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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 (44)

Rate This Recipe
TheRods
41

TheRods

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 didn't have cumin but substituted rosemary..worked fine.

anna313
25

anna313

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 half and half it make it healthier. Still very delicious even with the skim milk.

IreneP
10

IreneP

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 filling!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 187 cal
  • 9%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 19.3 g
  • 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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Carrot Soup 'a la Louise'

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