Gingered Carrot Soup


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.

4 servings


  • 2 tablespoons olive oil

  • ½ cup minced onion

  • ¼ cup grated fresh ginger

  • 2 cloves garlic, minced

  • 4 cups Kitchen Basics® Original or Unsalted Chicken Stock

  • 4 cups sliced peeled carrots

  • ½ cup evaporated milk (or for an alternative with less fat, use half and half)

  • ¼ teaspoon ground cumin


  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 4 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.

Nutrition Facts (per serving)

187 Calories
10g Fat
19g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 187
% Daily Value *
Total Fat 10g 12%
Saturated Fat 2g 12%
Cholesterol 9mg 3%
Sodium 550mg 24%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 14%
Total Sugars 10g
Protein 9g
Vitamin C 10mg 50%
Calcium 132mg 10%
Iron 1mg 4%
Potassium 547mg 12%

* 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.

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