Recipe by USA WEEKEND columnist Jean Carper
"Warm up a cool autumn day with a bowl of this fragrant soup."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
yellow onions, chopped
carrots, cut in chunks
low-fat chicken broth
crystallized ginger, minced
1 1/2 cups
Chives for garnish
This is great with a few changes...one 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!!
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'.
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.
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.
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!
The texture was perfect. The sweet smell and taste were delightful!
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.
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?
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Carrot Soup by Jean Carper
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 27
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Brown sugar and chopped dates add a sweet counterpoint to spicy gingered carrots.
Follow these simple shortcuts for delicious butternut squash soup.
Learn how to make this classic, comforting onion soup at home.