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My review
Carrot Ginger Creme
400
Doug Matthews
"This is my wife's recipe and I like it so much I wanted to share it."
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Ingredients
1 h servings 229Original recipe yields 6 servings
- Adjust
- US
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Directions
{{model.addEditText}} Print- Heat oil in a large pot over medium heat. Cook and stir onion until translucent and tender, about 5 minutes. Stir in carrots, ginger, and vegetable broth, and simmer for 20 minutes, or until carrots are tender. Remove from heat and allow to cool slightly.
- Transfer to a blender or food processor and blend until smooth. Return to soup pot, add half and half, and heat until warmed through. Season with salt and pepper, and serve.
Nutrition Facts
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Reviews
Read all reviews 6780 Ratings
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Most helpful positive review
1/28/2007
This is great soup. The first time I made it I used half and half, and it was great. The second time I made it I used 1% milk, and it was still good. If I were making this for a group of peop...
Most helpful critical review
1/31/2011
I thought the soup was average. I scooped a spoonful of sour cream into each bowl and that helped kick up the taste a little bit.
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1/28/2007
This is great soup. The first time I made it I used half and half, and it was great. The second time I made it I used 1% milk, and it was still good. If I were making this for a group of peop...
11/15/2006
It's so easy! I kicked it up a notch by using freshly grated ginger and nearly 1/4 cup.... I like it spicy! I also switched the 1/2 and 1/2 to heavy cream. I serve it with a dollop of creme ...
2/24/2009
amazing soup! i omitted the cream and used a high powered blender -- came out so rich that no cream was necessary.
11/1/2007
This is a wonderful recipe. I used about 1/2 cup Ornage Juice and fat free half and half. Also used 4 teaspoons of ginger instead of 2. Wonderful recipe to be re-used over and over again.
4/15/2007
What a fantastic recipe! Because I really enjoy the flavor and spiciness of ginger, I tripled the suggested. Very easy to make, looks and tastes fancier than the effort put into it and my husb...
1/25/2006
This was wonderful. I served it to my husband who raved and raved. I subsituted light soy milk for half/half for a lighter approach.
12/21/2005
I made this for a gathering in the fall, and every person who tried it has requested a copy of the recipe! It's absolutely delicious.
5/26/2009
This soup was wonderful. I added a baked sweet potato to thicken it up a little bit.
10/27/2008
Amazing carrot soup, just what I was looking for. It doesn't get much easier than this. I used 3 cups of milk instead of 2 cups half-and-half and it still gave me a very consistent soup. I us...