Ginger Carrot Soup by Jean Carper21 Reviews
“Warm up a cool autumn day with a bowl of this fragrant soup.” - by USA WEEKEND columnist Jean Carper
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 124 cal
- 3 g
- 22.5 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"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 ..." See morecrystalized. Very tasty- and just what I was looking for!!"
"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 o..." See morej - 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."
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