Gingered Carrot Soup

Gingered Carrot Soup

47

"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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Ingredients

servings 187 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 3 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
  2. Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.

Reviews

47
  1. 58 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

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 d...

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'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 mil...

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 fill...

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 d...

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 grate...

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 agai...

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 t...

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.

Nice and comforting, not a heavy soup to welcome the fall. I love cumin so I added whole seeds as well as the powdered. Hubs doesn't care for ginger so I only used half of what was called for. A...