Ginger Carrot Soup by Jean Carper Recipe -
Ginger Carrot Soup by Jean Carper Recipe

Ginger Carrot Soup by Jean Carper

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"Warm up a cool autumn day with a bowl of this fragrant soup."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.
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  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2005

This is great with a few small onion is plenty and use maybe do with extra carrots- a 1 1/2 lb instead- and try it w/ real cream! Used about 2 tsp fresh ginger, grated, rather than the crystalized. Very tasty- and just what I was looking for!!

Most Helpful Critical Review
Mar 14, 2006

This was okay. I like the flavor the juice gives the soup, but it definitely overpowered the carrots and ginger. I agree with a previous review about this being 'orange juice soup'. I might make this again, but not without changes to bring this back to 'ginger carrot soup'.


26 Ratings

Dec 02, 2005

This was a great soup - up to the point that I added the last two ingredients at which point it stopped being ginger carrot soup and became cream of orange juice soup. Not that I have a problem with oj - except maybe as a soup. It's still a good recipe as written but I really couldn't taste the carrot. Next time I'll skip the juice -maybe play with doubling the chicken broth and then decide if I want to add the fat-free half&half after pureeing.

Jan 03, 2006

I loved this recipe. I used 2 lbs of carrots and a little more stock so I would have some left over to freeze. I omitted the cinnamon, OJ and half & half as not to lose the carrot taste.

Nov 02, 2007

This is a tasty soup! I did make a few changes, however: 1 onion instead of 2, used a liberal amount of "pumpkin spice" instead of just cinnamon (pumpkin spice = cinnamon, nutmeg, and something else?), added one tsp. of salt, fresh ginger instead of candied, two dashes of cayenne pepper for spice, the juice of one fresh navel orange instead of OJ, and lastly, I used 1/4 cup real whipping cream and a little bit of skim milk. I will definitely make this again! Be sure to blend it well; the end result is better than at some of the top restaurants I've eaten in!

Nov 21, 2005

The texture was perfect. The sweet smell and taste were delightful!

Jan 30, 2008

Two onions is too many for this recipe. Mine came out very oniony, overpowering the carrot taste. I suggest adding just one onion. Also, while the cinnamon adds a nice touch of flavor, the brown-tinted spice discolors the soup. Mine went from a deep hearty orange to an unappetizing ochre after the addition.

Jan 05, 2008

Wish I'd read the reviews first. My instincts said that the oj would overpower it and it did. How can so many rate this 4 stars, then change the recipe so much?


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  • Calories
  • 124 kcal
  • 6%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 214 mg
  • 9%

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

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