Ginger Carrot Soup by Jean Carper

Ginger Carrot Soup by Jean Carper

"Warm up a cool autumn day with a bowl of this fragrant soup."
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Ingredients

servings 124 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 214 mg
  • 9%

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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  1. In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.

Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews

Read all reviews 22
  1. 26 Ratings

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Most helpful positive review

This is great with a few changes...one small onion is plenty and use maybe do with extra carrots- a 1 1/2 lb instead- and try it w/ real cream! Used about 2 tsp fresh ginger, grated, rather tha...

Most helpful critical review

This was okay. I like the flavor the juice gives the soup, but it definitely overpowered the carrots and ginger. I agree with a previous review about this being 'orange juice soup'. I might m...

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This is great with a few changes...one small onion is plenty and use maybe do with extra carrots- a 1 1/2 lb instead- and try it w/ real cream! Used about 2 tsp fresh ginger, grated, rather tha...

This was a great soup - up to the point that I added the last two ingredients at which point it stopped being ginger carrot soup and became cream of orange juice soup. Not that I have a problem ...

I loved this recipe. I used 2 lbs of carrots and a little more stock so I would have some left over to freeze. I omitted the cinnamon, OJ and half & half as not to lose the carrot taste.

This is a tasty soup! I did make a few changes, however: 1 onion instead of 2, used a liberal amount of "pumpkin spice" instead of just cinnamon (pumpkin spice = cinnamon, nutmeg, and something ...

This was okay. I like the flavor the juice gives the soup, but it definitely overpowered the carrots and ginger. I agree with a previous review about this being 'orange juice soup'. I might m...

The texture was perfect. The sweet smell and taste were delightful!

Two onions is too many for this recipe. Mine came out very oniony, overpowering the carrot taste. I suggest adding just one onion. Also, while the cinnamon adds a nice touch of flavor, the brown...

Wish I'd read the reviews first. My instincts said that the oj would overpower it and it did. How can so many rate this 4 stars, then change the recipe so much?

i can only give 4 stars because i made some changes. first, i only made it with 1 onion and real cream with the juice of 1 orange, second, i added less cream cause it didnt need after the orange...

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