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Ginger Carrot Soup by Jean Carper

By: USA WEEKEND columnist Jean Carper 
"Warm up a cool autumn day with a bowl of this fragrant soup."

This Kitchen Approved Recipe has an average star rating of 3.8 Rate/Review | Read Reviews (21)

 

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 tablespoon olive oil
  • 2 large yellow onions, chopped
  • 1 pound carrots, cut in chunks
  • 2 cups low-fat chicken broth
  • 2 tablespoons crystallized ginger, minced
  • 1 teaspoon cinnamon
  • 1 1/2 cups orange juice
  • 1/2 cup fat-free half-and-half
  • Chives for garnish

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 124 | Total Fat: 3g | Cholesterol: 1mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Nov. 11, 2005 by SILVERHAPPYGIRL   view full review
This is great with a few changes...one small onion is plenty and use maybe do with extra...
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Dec. 2, 2005 by BIGSISTER1   view full review
This was a great soup - up to the point that I added the last two ingredients at which point...
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Jan. 3, 2006 by TANYA M   view full review
I loved this recipe. I used 2 lbs of carrots and a little more stock so I would have some left...
The reviewer gave this recipe 3 stars. This recipe averages a 3.8 star rating.
Reviewed on Mar. 14, 2006 by HORSEFLESH   view full review
This was okay. I like the flavor the juice gives the soup, but it definitely overpowered the...
The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed on Nov. 21, 2005 by HeatherEGUSD   view full review
The texture was perfect. The sweet smell and taste were delightful!
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Nov. 2, 2007 by colette   view full review
This is a tasty soup! I did make a few changes, however: 1 onion instead of 2, used a liberal...
The reviewer gave this recipe 3 stars. This recipe averages a 3.8 star rating.
Reviewed on Jan. 30, 2008 by tracys   view full review
Two onions is too many for this recipe. Mine came out very oniony, overpowering the carrot...
The reviewer gave this recipe 2 stars. This recipe averages a 3.8 star rating.
Reviewed on Jan. 5, 2008 by imsalbug   view full review
Wish I'd read the reviews first. My instincts said that the oj would overpower it and it did....
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Aug. 10, 2011 by Sheila   view full review
i can only give 4 stars because i made some changes. first, i only made it with 1 onion and...
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Aug. 1, 2007 by JM1016   view full review
I'm a huge fan of butternut squash type soups, and I found this to be a yummy, comfort-food...

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