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Carrot and Ginger Soup

SUBMITTED BY: RICHARDMADGIN PHOTO BY: WYSIWYG

"A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely."
RECIPE RATING:
The reviewer gave this recipe 58 stars. This recipe average a 4.5 star rating.
Read Reviews (48)
PREP TIME  10 Min
COOK TIME  45 Min
READY IN  55 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1/2 medium butternut squash
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 pound carrots - peeled and diced
  • 3 cloves garlic, crushed or to taste
  • 1 (2 inch) piece fresh ginger, peeled and thinly sliced
  • 4 cups water
  • salt and pepper to taste
  • 1 pinch ground cinnamon
  • 1/4 cup heavy cream (optional)

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
  2. Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
  3. Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
  4. Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2006 by bananafish
It was lovely to find a soup with very clean, clear, and simple flavours -- it didn't need... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2004 by DEBI BUDZ
Thanks for sharing this wonderfully delicious, nutritious and satisfying soup. I loved it so... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2005 by MOLYNEAUX
This is definately a "ginger lovers" soup. I enjoyed it but am not certain I would... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2005 by GERMANGRETA
Loved this recipe! I did however as suggested in some of the reviews use chicken broth instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2007 by brookeoz
I love this soup. I added a teaspoon of orange zest, the juice of one orange and doubled the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2006 by Aspiring Chef Rita
Very disappointed - all I could taste was the ginger and I didn't even use the entire amount... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2006 by Sarah
I agree with bananafish below -- this was a delicious soup with delicate yet vibrant flavors!... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2005 by PlumeRider
I made this soup for me & my boyfriend, and we loved it so much we ate it all in one sitting.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2005 by sarah
really great soup! i made it with out the squash and it was great. and very easy too. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2005 by sheflys
very good! To use what I had on hand- I changed it a bit. Everything the same but I used... MORE