Gingered Carrot Soup Recipe
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Gingered Carrot Soup

By: Kitchen Basics® Real Cooking Stocks 
"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."

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (26)

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup minced onion
  • 1/4 cup grated fresh ginger
  • 2 cloves garlic, minced
  • 4 cups Kitchen Basics® Original or Unsalted Chicken Stock
  • 4 cups sliced peeled carrots
  • 1/2 cup evaporated milk (or for an alternative with less fat, use half and half)
  • 1/4 teaspoon ground cumin

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 187 | Total Fat: 9.5g | Cholesterol: 9mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 20, 2011 by TheRods   view full review
Great soup alternative for a cool fall night. I noticed the ingredient list shows 4 cups...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 6, 2011 by anna313   view full review
I'm not a huge carrot fan, but found this recipe because I needed to use up some carrots. The...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 9, 2011 by IreneP   view full review
I followed the recipe without straying. I burned the first batch of onion, ginger, and...
The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 14, 2011 by lutzflcat Supporting Member (Click to learn more about Supporting Membership)  view full review
The ingredients list calls for "grated" fresh ginger, but the directions say to add "minced"...
The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 9, 2011 by PUCK778   view full review
This was a great soup to eat in small amounts. The ginger really gives it a kick, but the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 13, 2011 by koalagurl   view full review
Nice and comforting, not a heavy soup to welcome the fall. I love cumin so I added whole seeds...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 19, 2011 by tyaya   view full review
wayyy too much ginger! I would do 1/8 cup next time. Other than that, good flavor!
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 13, 2011 by Jpo   view full review
This was an easy, delicious recipe. Even my kids loved this soup! I skipped the cumin and...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 17, 2011 by juliansmom   view full review
This was really lovely. I wasn't sure about the amount of ginger since the volume really...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 7, 2012 by KarlsChef   view full review
Oh my. I had this saved in my recipe box for the longest and looked forward to making it, but...

 

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