Carrot Ginger Creme

Carrot Ginger Creme

67
Doug Matthews 335

"This is my wife's recipe and I like it so much I wanted to share it."
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Ingredients

1 h servings 229 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 816 mg
  • 33%

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 a large pot over medium heat. Cook and stir onion until translucent and tender, about 5 minutes. Stir in carrots, ginger, and vegetable broth, and simmer for 20 minutes, or until carrots are tender. Remove from heat and allow to cool slightly.
  2. Transfer to a blender or food processor and blend until smooth. Return to soup pot, add half and half, and heat until warmed through. Season with salt and pepper, and serve.

Reviews

67
  1. 80 Ratings

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Most helpful positive review

This is great soup. The first time I made it I used half and half, and it was great. The second time I made it I used 1% milk, and it was still good. If I were making this for a group of peop...

Most helpful critical review

I thought the soup was average. I scooped a spoonful of sour cream into each bowl and that helped kick up the taste a little bit.

This is great soup. The first time I made it I used half and half, and it was great. The second time I made it I used 1% milk, and it was still good. If I were making this for a group of peop...

It's so easy! I kicked it up a notch by using freshly grated ginger and nearly 1/4 cup.... I like it spicy! I also switched the 1/2 and 1/2 to heavy cream. I serve it with a dollop of creme ...

amazing soup! i omitted the cream and used a high powered blender -- came out so rich that no cream was necessary.

This is a wonderful recipe. I used about 1/2 cup Ornage Juice and fat free half and half. Also used 4 teaspoons of ginger instead of 2. Wonderful recipe to be re-used over and over again.

What a fantastic recipe! Because I really enjoy the flavor and spiciness of ginger, I tripled the suggested. Very easy to make, looks and tastes fancier than the effort put into it and my husb...

This was wonderful. I served it to my husband who raved and raved. I subsituted light soy milk for half/half for a lighter approach.

I made this for a gathering in the fall, and every person who tried it has requested a copy of the recipe! It's absolutely delicious.

This soup was wonderful. I added a baked sweet potato to thicken it up a little bit.

Amazing carrot soup, just what I was looking for. It doesn't get much easier than this. I used 3 cups of milk instead of 2 cups half-and-half and it still gave me a very consistent soup. I us...