Cream Of Ginger Carrot Soup Recipe - Allrecipes.com

Cream Of Ginger Carrot Soup

Recipe by  

"This is a very delicate and yet flavorful soup, and is very healthy."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Simmer carrots, onions, 1/4 cup liqueur, water, chicken bouillon cubes, and butter or margarine until carrots are tender. Cool slightly.
  2. Puree carrot mixture in a blender or food processor. Add milk, flour, sugar, and ground ginger.
  3. Return carrot puree to pot. Simmer until thickened, stirring occasionally. Stir in remaining 1/4 cup liqueur. Add additional milk for consistency you like. Season with salt and pepper to taste. Serve in warmed soup bowls, and garnish with fresh chopped parsley.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2003

This was fantastic! I didn't have the ginger liquer but I just used a little extra fresh ginger and white wine instead. Wow. So easy, My husband loved it and we fought over who got to bring the leftovers to work the next day!

 
Most Helpful Critical Review
Oct 02, 2003

This soup was horrible, I'm so sorry to say. It literally made me sick. I love carrot soup and now I can't even LOOK at any orange colored soup without wanting to barf. DO NOT BOTHER with this one!

 

8 Ratings

Oct 03, 2003

I took a taste of this orange soup and couldn't stand it...my husband ate it, but didn't care for it either. It looks bad too...What a waste:(

 
Sep 19, 2007

I have no idea what those earlier reviewers were thinking. This soup is delicious and nutritious. I used a fresh leek from my garden in place of the onion. This soup is so good that we will be adding it to our Thanksgiving menu later this fall.

 
Dec 14, 2009

This recipe is good, but only with some serious revisions. I used all fresh ginger instead of liqueur, only one tablespoon of flour, and no sugar (I tried with one tablespoon of sugar, but even that was too sweet). Lots of pepper helps bring out the ginger flavor, and the parsley at the end is crucial. I like that its creamy without using cream.

 
Feb 07, 2008

Despite this recipe's bad reviews, I wanted to try it for myself as I've been looking for a delicious carrot-ginger soup. Alas, the soup ended up having a cake batter texture and taste. I thought it might taste better as a chilled soup, but I was wrong: the ingredients just don't mesh well together. I had to throw it away.

 
Aug 18, 2011

This was a very good soup but not a favorite of my family. Once in a while would be ok.

 

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Nutrition

  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 38.3 g
  • 12%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 1086 mg
  • 43%

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

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About the Cook

CORWYNN DARKHOLME
224 Followers 0 Saved Recipes
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