Cream Of Ginger Carrot Soup

Read Reviews (7)

"This is a very delicate and yet flavorful soup, and is very healthy." — CORWYNN DARKHOLME

Directions

Simmer carrots, onions, 1/4 cup liqueur, water, chicken bouillon cubes, and butter or margarine until carrots are tender. Cool slightly.
Puree carrot mixture in a blender or food processor. Add milk, flour, sugar, and ground ginger.
Return carrot puree to pot. Simmer until thickened, stirring occasionally. Stir in remaining 1/4 cup liqueur. Add additional milk for consistency you like. Season with salt and pepper to taste. Serve in warmed soup bowls, and garnish with fresh chopped parsley.

Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review

Sep 11, 2003

This was fantastic! I didn't have the ginger liquer but I just used a little extra fresh ginger and white wine instead. Wow. So easy, My husband loved it and we fought over who got to bring the leftovers to work the next day!

—JRICE

See full review »

Most Helpful Critical Review

Oct 02, 2003

This soup was horrible, I'm so sorry to say. It literally made me sick. I love carrot soup and now I can't even LOOK at any orange colored soup without wanting to barf. DO NOT BOTHER with this one!

—Tara

See full review »

8 Ratings

Oct 03, 2003

I took a taste of this orange soup and couldn't stand it...my husband ate it, but didn't care for it either. It looks bad too...What a waste:(

—COOKLIGHT

See full review »

Sep 19, 2007

I have no idea what those earlier reviewers were thinking. This soup is delicious and nutritious. I used a fresh leek from my garden in place of the onion. This soup is so good that we will be adding it to our Thanksgiving menu later this fall.

—lux

See full review »

Dec 14, 2009

This recipe is good, but only with some serious revisions. I used all fresh ginger instead of liqueur, only one tablespoon of flour, and no sugar (I tried with one tablespoon of sugar, but even that was too sweet). Lots of pepper helps bring out the ginger flavor, and the parsley at the end is crucial. I like that its creamy without using cream.

—mbl

See full review »

Feb 07, 2008

Despite this recipe's bad reviews, I wanted to try it for myself as I've been looking for a delicious carrot-ginger soup. Alas, the soup ended up having a cake batter texture and taste. I thought it might taste better as a chilled soup, but I was wrong: the ingredients just don't mesh well together. I had to throw it away.

—vertigo912

See full review »

Aug 18, 2011

This was a very good soup but not a favorite of my family. Once in a while would be ok.

—debbie313

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Ginger Carrot Soup by Jean Carper

Pressure Cooker Cream of Carrot Soup

Carrot Ginger Creme

Cream Of Carrot Soup

Carrot Soup 'a la Louise'

Cream of Broccoli Soup IV

Carrot and Ginger Soup

Creamy Carrot Soup

Carrot Soup with Potatoes and Cream

Carrot Soup

Nutrition

Calories
329 kcal
16%

Carbohydrates
38.3 g
12%

Cholesterol
3 mg
< 1%

Fat
11.2 g
17%

Fiber
2.3 g
9%

Protein
6.1 g
12%

Sodium
1086 mg
43%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cream Of Ginger Carrot Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 329
** Calories from Fat: 101

% Daily Value *
** Total Fat 11.2g 17 %
** Saturated Fat 2g 10 %
** Cholesterol 3mg < 1 %
** Sodium 1086mg 43 %
** Potassium 461mg 13 %
** Total Carbohydrates 38.3g 12 %
** Dietary Fiber 2.3g 9 %
** Protein 6.1g 12 %
** Sugars 29.1g
** Vitamin A 223 %
** Vitamin C 15 %
** Calcium 24 %
** Iron 7 %
** Thiamin 15 %
** Niacin 17 %
** Vitamin B6 10 %
** Magnesium 10 %
** Folate 19 %

* 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.