Recipe by CATIE
"This is a nice light soup that is best served with warm bread and a fresh salad."
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grated fresh ginger root
2 1/2 tablespoons
chopped fresh dill
salt and pepper to taste
This soup is very good and healthy. I took advice of other reviewer and used the coconut milk instead of heavy cream, I think it would be really bland without it. The directions said to strain the vegetables and throw away excess vegetable broth?! This makes no sense thats where the vitamins are not to mention I bought good stock and it is not cheap. So I used less broth, I used enough to cover the vegetables which is how it is supposed to be in the end. I actually used half of the stock called for in the recipe. Instead of straining and separating it I did what I always do with this type of soup recipe and used a hand held blender and put it in the pot and zapped the whole lot. Save the vitamins and work!!.
No-one in my family liked it....maybe we just don't like carrot soup.
I found this soup to be absolutely wonderful. Most carrot soups I have made previously have had a strong carrot flavour but this particular soup was mellowed with the addition of potatoes. The dill (I used a 1/4 tps. of dried dill weed,) and the ginger gave the soup a lovely delicate flavour and it is a soup I would heartily recommend. Love this website!
I made this recipe for an Iron Chef party, and I received the second highest number of votes. I hate ginger, but it was the "secret" ingredient so I didn't have a choice. I found this recipe and was pleasantly surprised by the outcome. The ginger wasn't overwhelming and the dill was a great accent. I tripled the recipe and added two tablespoons of brown sugar, as well as a teaspoon of chili powder to spice it up a little (I also took the advice of someone on the website and used coconut milk instead.) I'd make it again.
Wow, this was so amazing. I added coconut milk instead, which turned out devine. Everyone who has tried my soup has raved about it. Thanks!
MAKE THIS LOWER IN FAT AND VEGAN by using light coconut milk instead of heavy cream. The coconut milk is lovely with the ginger. I tried it because we're vegan but it sounded like a great recipe and it turned out great! This was a very nice soup!
This recipe is great! Here's what I did: 1) quadrupled everything except for the broth.
2) substituted chicken broth for veg broth, rosemary for dill, and ground ginger for fresh.
3) also added cinnamon as one reviewer suggested.
4) did not discard any of the broth.
It turned out excellent, and very flavorful.
I followed some of the review ideas, and doubled the ginger root, and used lowfat coconut milk. I added a pinch of cinnamon too. I used sour cream to garnish. It was by far one of the best soups I have made!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Carrot Soup
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 110
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