Carrot Ginger Creme Recipe - Allrecipes.com
Carrot Ginger Creme Recipe
  • READY IN 1 hr

Carrot Ginger Creme

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2007

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).

 
Most Helpful Critical Review
Feb 01, 2011

I thought the soup was average. I scooped a spoonful of sour cream into each bowl and that helped kick up the taste a little bit.

 
Nov 15, 2006

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.

 
Feb 25, 2009

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

 
Nov 01, 2007

This is a wonderful recipe. I used about 1/2 cup Ornage Juice and fat free half and half. Also used 4 teaspoons of ginger instead of 2. Wonderful recipe to be re-used over and over again.

 
Apr 15, 2007

What a fantastic recipe! Because I really enjoy the flavor and spiciness of ginger, I tripled the suggested. Very easy to make, looks and tastes fancier than the effort put into it and my husband loved it! Easy to make, easy to clean up, crowd appeal...5 stars!

 
Jan 25, 2006

This was wonderful. I served it to my husband who raved and raved. I subsituted light soy milk for half/half for a lighter approach.

 
Dec 21, 2005

I made this for a gathering in the fall, and every person who tried it has requested a copy of the recipe! It's absolutely delicious.

 

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Nutrition

  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 816 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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