Ginger Carrot Soup by Jean Carper

Ginger Carrot Soup by Jean Carper

22 Reviews 1 Pic
USA WEEKEND columnist Jean Carper
Recipe by  USA WEEKEND columnist Jean Carper

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Reviews (22)

Rate This Recipe
SILVERHAPPYGIRL
28

SILVERHAPPYGIRL

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 than the crystalized. Very tasty- and just what I was looking for!!

BIGSISTER1
25

BIGSISTER1

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 with oj - except maybe as a soup. It's still a good recipe as written but I really couldn't taste the carrot. Next time I'll skip the juice -maybe play with doubling the chicken broth and then decide if I want to add the fat-free half&half after pureeing.

TANYA M
17

TANYA M

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 124 cal
  • 6%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 22.5 g
  • 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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