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My review
Gingered Carrot Soup
3
Kitchen Basics
"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
servings 187Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- 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
Read all reviews 8099 Ratings
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Most helpful positive review
10/20/2011
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. ...
Most helpful critical review
11/9/2011
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 d...
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10/20/2011
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. ...
11/6/2011
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 mil...
2/7/2012
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 agai...
11/9/2011
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 fill...
11/9/2011
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 d...
10/14/2011
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 grate...
11/17/2011
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 t...
8/2/2012
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.
10/13/2011
Nice and comforting, not a heavy soup to welcome the fall. I love cumin so I added whole seeds as well as the powdered. Hubs doesn't care for ginger so I only used half of what was called for. A...