Recipe by Kitchen Basics® Real Cooking Stocks
"Infused with lots of grated fresh ginger and a hint of garlic, this creamy carrot soup is the perfect start to an autumn lunch or dinner."
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grated fresh ginger
Kitchen Basics® Original or Unsalted Chicken Stock
sliced peeled carrots
evaporated milk (or for an alternative with less fat, use half and half)
Great soup alternative for a cool fall night. I noticed the ingredient list shows 4 cups chicken stock but directions call for only 3 cups. I used 3 and the soup came out creamy...just right. I didn't have cumin but substituted rosemary..worked fine.
This was a great soup to eat in small amounts. The ginger really gives it a kick, but the taste of the chicken stock seemed to overpower the carrot. It made a nice side for my Chinese noodle dish, but it's not the kind of soup I can really grub on.
I'm not a huge carrot fan, but found this recipe because I needed to use up some carrots. The recipe is delicious, so I have made it many times since. I use skim milk instead of evaporated milk or half and half it make it healthier. Still very delicious even with the skim milk.
I followed the recipe without straying. I burned the first batch of onion, ginger, and garlic, because it took much less than 8 minutes on the stove. The soup is full of flavor, and quite filling!
The ingredients list calls for "grated" fresh ginger, but the directions say to add "minced" ginger...big flavor difference between the two. I'm really not sure what's needed, but 1/4 cup grated is a lot, and you puree the soup anyway, so I would think minced??? Admittedly, I've only had carrot soup several times in my life, but it's always been creamy/thick, so that's what I expected. Even after cooking the soup down for another 30 minutes after adding the half-and-half, it was still too thin, at least for me. I love Kitchen Basics, it's the only stock that I buy, but I didn't find this soup to have a lot of flavor. Could be the confusion over the fresh ginger, perhaps not enough was added?? Just a bit of a disappointment. Think I'll stick with a couple butternut squash recipes from AR that I like.
This was really lovely. I wasn't sure about the amount of ginger since the volume really varies depending whether you grate or mince and how finely. I used a 2" piece of root and found it gave the soup a good sharp zing although the grated ginger was nowhere near 1/4 cup. I love the flavour combination and couldn't believe that such a small amount of cumin set off the ginger so beautifully. Used a home-made stock and found no need to add salt. Will definitely serve this to company!
Fantastic! The only changes I made were to swap out the chicken stock for vegetable broth and omit the milk for a nice and healthy vegan soup. I will definitely make this again.
Oh my. I had this saved in my recipe box for the longest and looked forward to making it, but even still, this soup far exceeded my expectations. WOW! This is amazing. I will be making this again and again. My little brain cannot comprehend how these few ingredients combine into something so special. I followed the recipe but only had dried powdered ginger....I cannot wait to try this with fresh ginger! 5 stars.
* Percent Daily Values are based on a 2,000 calorie diet.
Gingered Carrot Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 86
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