Ginger Carrot Soup by Jean Carper

Ginger Carrot Soup by Jean Carper

22

"Warm up a cool autumn day with a bowl of this fragrant soup."

Ingredients

{{adjustedServings}} servings 124 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.

Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews

22
  1. 26 Ratings

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This is great with a few changes...one small onion is plenty and use maybe do with extra carrots- a 1 1/2 lb instead- and try it w/ real cream! Used about 2 tsp fresh ginger, grated, rather tha...

This was a great soup - up to the point that I added the last two ingredients at which point it stopped being ginger carrot soup and became cream of orange juice soup. Not that I have a problem ...

I loved this recipe. I used 2 lbs of carrots and a little more stock so I would have some left over to freeze. I omitted the cinnamon, OJ and half & half as not to lose the carrot taste.