Gingered Carrot Soup Recipe - Allrecipes.com
Gingered Carrot Soup Recipe

Gingered Carrot Soup

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"Infused with lots of grated fresh ginger and a hint of garlic, this creamy carrot soup is the perfect start to an autumn lunch or dinner."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 3 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
  2. Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2011

Great soup alternative for a cool fall night. I noticed the ingredient list shows 4 cups chicken stock but directions call for only 3 cups. I used 3 and the soup came out creamy...just right. I didn't have cumin but substituted rosemary..worked fine.

 
Most Helpful Critical Review
Nov 09, 2011

This was a great soup to eat in small amounts. The ginger really gives it a kick, but the taste of the chicken stock seemed to overpower the carrot. It made a nice side for my Chinese noodle dish, but it's not the kind of soup I can really grub on.

 
Nov 06, 2011

I'm not a huge carrot fan, but found this recipe because I needed to use up some carrots. The recipe is delicious, so I have made it many times since. I use skim milk instead of evaporated milk or half and half it make it healthier. Still very delicious even with the skim milk.

 
Nov 09, 2011

I followed the recipe without straying. I burned the first batch of onion, ginger, and garlic, because it took much less than 8 minutes on the stove. The soup is full of flavor, and quite filling!

 
Oct 14, 2011

The ingredients list calls for "grated" fresh ginger, but the directions say to add "minced" ginger...big flavor difference between the two. I'm really not sure what's needed, but 1/4 cup grated is a lot, and you puree the soup anyway, so I would think minced??? Admittedly, I've only had carrot soup several times in my life, but it's always been creamy/thick, so that's what I expected. Even after cooking the soup down for another 30 minutes after adding the half-and-half, it was still too thin, at least for me. I love Kitchen Basics, it's the only stock that I buy, but I didn't find this soup to have a lot of flavor. Could be the confusion over the fresh ginger, perhaps not enough was added?? Just a bit of a disappointment. Think I'll stick with a couple butternut squash recipes from AR that I like.

 
Nov 17, 2011

This was really lovely. I wasn't sure about the amount of ginger since the volume really varies depending whether you grate or mince and how finely. I used a 2" piece of root and found it gave the soup a good sharp zing although the grated ginger was nowhere near 1/4 cup. I love the flavour combination and couldn't believe that such a small amount of cumin set off the ginger so beautifully. Used a home-made stock and found no need to add salt. Will definitely serve this to company!

 
Aug 02, 2012

Fantastic! The only changes I made were to swap out the chicken stock for vegetable broth and omit the milk for a nice and healthy vegan soup. I will definitely make this again.

 
Feb 07, 2012

Oh my. I had this saved in my recipe box for the longest and looked forward to making it, but even still, this soup far exceeded my expectations. WOW! This is amazing. I will be making this again and again. My little brain cannot comprehend how these few ingredients combine into something so special. I followed the recipe but only had dried powdered ginger....I cannot wait to try this with fresh ginger! 5 stars.

 

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Nutrition

  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 550 mg
  • 22%

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

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