-
-
My review
Carrot Ginger Creme
Doug Matthews
"This is my wife's recipe and I like it so much I wanted to share it."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 229 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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
Per Serving: 229 calories; 14.6 g fat; 21.4 g carbohydrates; 4.5 g protein; 30 mg cholesterol; 816 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 6780 Ratings
-
-
-
-
-
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.
Most helpful
Most positive
Least positive
Newest
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.