Carrot Ginger Creme

Carrot Ginger Creme

Doug Matthews

"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
Serving size has been adjusted!
Original recipe yields 6 servings

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

See full nutrition

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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  • Prep

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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.

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Reviews

Read all 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.

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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...

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