"This is my wife's recipe and I like it so much I wanted to share it." — Doug Matthews
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carrots, cut into medium dice
salt and pepper to taste
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).
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.
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.
amazing soup! i omitted the cream and used a high powered blender -- came out so rich that no cream was necessary.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Ginger Creme
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 131
This carrot cake is dense and delicious, a real crowd-pleaser.
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