Recipe by RICHARDMADGIN
"A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely."
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carrots - peeled and diced
garlic, crushed or to taste
1 (2 inch) piece
fresh ginger, peeled and thinly sliced
salt and pepper to taste
When making this recipe I noticed the 4 cups of water on the list and thought "darnit, I don't have any chicken broth!" I had also read that other viewers had the same inclination to use chicken broth rather than water. So I went ahead and used the water because I didn't want to make a special trip to the store just for that ingredient. I am SO glad I didn't because it didn't need it! The soup was wonderful and flavorful. Some reviews said it was bland but I beg to differ! Also some said the ginger flavor was too over powering. I, again, disagree! I followed the recipe exactly and I am so glad I did! No changes necessary on this one! Thanks for the recipe. I will make it again for sure!
Very disappointed - all I could taste was the ginger and I didn't even use the entire amount called for. If I did make this again, which I doubt, I would also use ground ginger since ginger does not puree very well. Bits of ginger throughout the soup.
It was lovely to find a soup with very clean, clear, and simple flavours -- it didn't need more spice, which would have detracted from the individual nuances of the vegetables and the ginger. For those who found it lacking in flavour, make sure that the ingredients used are of highest quality -- organic, fully ripened, rich in colour -- and the difference should be noticable. I must say I liked the thickness, which is easily adjusted for different occasions. A variation I tried and liked: simmer the squash intead of baking it, and add the cooking liquid to the soup instead of plain water; add 2 cups thoroughly cooked red split lentels; add a dash of nutmeg and a dash of gharam masala; and a touch of fresh lemon zest.
Loved this recipe! I did however as suggested in some of the reviews use chicken broth instead of water and I used low fat sour cream( 1 tablespoon) to make the soup creamy.
I will make this again
I've made this four times now and each time has been a success. Very tasty and easy! To enrich the soup use clarified butter instead of evoo and use quality chicken stock instead of water. To mellow out the ginger, try leaving it in large slices and then removing about half before the final puree. I've taken to using white pepper instead of black, this adds to the flavor and appearance - no little black specs floating around. I've also increased the cinnamon but . . . add slowly and stir well to bring the flavor up. It should be a quiet after thought on the palate not the first introduction.
I love this soup. I added a teaspoon of orange zest, the juice of one orange and doubled the amount of ginger. My ten month old couldn't get enough of it either.
This is definately a "ginger lovers" soup. I enjoyed it but am not certain I would confidently serve it to company unless I knew they liked ginger also. I ended up adding the other half of the squash and added one can of chicken broth to thin the soup out and give the soup more depth and flavor and without the additional liquid it was too thick. I too needed to add lots of salt and about a teaspoon of sugar (I guess my carrots and squash weren't too sweet). The cream definately added another dimension and the taste was wonderful with it.
I agree with bananafish below -- this was a delicious soup with delicate yet vibrant flavors! I added a small amount of chopped fresh sage to this soup and it was a nice, compatible addition. Also, I crushed the soup with a potato masher rather than blending it in a processor, and I think this chunky soft texture was perfect. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot and Ginger Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 115
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