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.
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The ingredients list calls for "grated" fresh ginger, but the directions say to add "minced"...