When making this recipe I noticed the 4 cups of water on the list and thought "darnit, I don't have any chicken broth!" I had also read that other viewers had the same inclination to use chicken broth rather than water. So I went ahead and used the water because I didn't want to make a special trip to the store just for that ingredient. I am SO glad I didn't because it didn't need it! The soup was wonderful and flavorful. Some reviews said it was bland but I beg to differ! Also some said the ginger flavor was too over powering. I, again, disagree! I followed the recipe exactly and I am so glad I did! No changes necessary on this one! Thanks for the recipe. I will make it again for sure!

This soup was de-li-cious. I didn't have any butternut squash, so I replaced it with about 3/4 cup unsweetened pumpkin puree. I added some chicken broth powder to the soup a few minutes before putting it in a blender - it made an amazing difference! Because of the chicken broth, I didn't need to add any salt; I didn't add the cinnamon either, because it was simply so perfect and I didn't dare change anything in case it would ruin it. It was simply delicious, and not too creamy (I think that was because of the pumpkin puree). A fabulous way to make sure those carrots (and pumpkin puree!) don't go to waste. Thanks! :P

Very good soup. I added few teaspoons of butter at the end to smooth out the taste a little (didn't add the cream). My 8 month old baby and my husband both LOVE this soup.

This was a great use of too many carrots, it was even good at room temperature on a warm day. My husband and I really liked it.

I loved this recipe! The creamy texture made you think it had cream in it, but it didn't! It was all just veggies! Very healthy and tasty. I served it with a plop of sour cream and diced green onions to garnish. Made this for my mom's birthday and she raved about it! Adding extra ginger makes this soup stand out of the crowd too. Thanks a lot!

GREAT! everyone in my house loved it... even my 20-month old nephew. I used candied ginger, b/c it was what I had on hand. and it wasn't as strong as fresh probably would have been.

Delicious! Thank you, Richard!

it was a great soup - i changed the water for chicken broth. I loved it - great flavour.

I've made this four times now and each time has been a success. Very tasty and easy! To enrich the soup use clarified butter instead of evoo and use quality chicken stock instead of water. To mellow out the ginger, try leaving it in large slices and then removing about half before the final puree. I've taken to using white pepper instead of black, this adds to the flavor and appearance - no little black specs floating around. I've also increased the cinnamon but . . . add slowly and stir well to bring the flavor up. It should be a quiet after thought on the palate not the first introduction.

Quick,easy and very tasty.I had some very fresh ginger which gave a very strong taste. I also went heavy on the salt and pepper with some bullion and paprika to give some oomph. Will certainly make this one again.

I had a Carrot Ginger soup in a restaurant in Atlanta but since I've moved away I've been trying to find a recipe. This one is awesome! A great blend of flavors and the consistency was very nice. Very easy to make with an immersion blender.

Yummy!

This is a wonderful soup! My family loved it. The only thing I did differently was I used 2 tsp of minced ginger instead of the fresh ginger.

We liked it alright. My 4 year old daughter, who LOVES the butternut squash soup recipe from this site, didn't like this one at all. I dunno... I guess the ginger was a bit strong -- and I only used about half.

My family just ate this up (literally, hehe)! I used half vegetable stock, half water, and substituted half of the onion for leek (since we're not too big on strong onion in my family), and part of the squash was acorn squash, since we didn't have enough butternut. I agree with another reviewer that you definitely have to like ginger to like the soup. I didn't even use all that the recipe called for and it was too strong for me, but my family likes ginger better than I do, so it was great to them.

I love this soup. I added a teaspoon of orange zest, the juice of one orange and doubled the amount of ginger. My ten month old couldn't get enough of it either.

I loved the flavors in this soup! Plus, it was very easy to make. For a quicker, easier way to cook the squash, I recommend microwaving it for a few minutes at a time with just a little bit of water (just enough to cover the bottom) in a microwavable container.