Carrot Ginger Creme

Carrot Ginger Creme

65 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h
Doug Matthews
Recipe by  Doug Matthews

“This is my wife's recipe and I like it so much I wanted to share it.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat oil in a large pot over medium heat. Cook and stir onion until translucent and tender, about 5 minutes. Stir in carrots, ginger, and vegetable broth, and simmer for 20 minutes, or until carrots are tender. Remove from heat and allow to cool slightly.
  2. Transfer to a blender or food processor and blend until smooth. Return to soup pot, add half and half, and heat until warmed through. Season with salt and pepper, and serve.

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Reviews (65)

Rate This Recipe
Jessica
43

Jessica

This is great soup. The first time I made it I used half and half, and it was great. The second time I made it I used 1% milk, and it was still good. If I were making this for a group of people, I would use the half and half, but just for me, 1% works just fine (in an attemp to cut down on fat).

Erin
24

Erin

It's so easy! I kicked it up a notch by using freshly grated ginger and nearly 1/4 cup.... I like it spicy! I also switched the 1/2 and 1/2 to heavy cream. I serve it with a dollop of creme fraiche or sour cream. Everyone raves over this.

Laura
23

Laura

amazing soup! i omitted the cream and used a high powered blender -- came out so rich that no cream was necessary.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 229 cal
  • 11%
  • Fat
  • 14.6 g
  • 22%
  • Carbs
  • 21.4 g
  • 7%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 816 mg
  • 33%

Based on a 2,000 calorie diet

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Creamy Carrot Soup

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