Carrot Ginger Creme

Name: Carrot Ginger Creme
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 tablespoons canola oil; 1 medium onion, chopped; 2 pounds carrots, cut into medium dice; 2 teaspoons ground ginger; 4 cups vegetable broth; 2 cups half-and-half; salt and pepper to taste

Rating: 4.31 stars

81 Ratings
68 Reviews
2 Photos

This is my wife's recipe and I like it so much I wanted to share it.

By Doug Matthews

Gallery

Recipe Summary

prep:

15 mins

cook:

30 mins

additional:

15 mins

total:

1 hr

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

2 tablespoons canola oil
1 medium onion, chopped
2 pounds carrots, cut into medium dice
2 teaspoons ground ginger
4 cups vegetable broth
2 cups half-and-half
salt and pepper to taste

Directions

Step 1

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.

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Step 2

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; protein 4.5g 9% DV; carbohydrates 21.4g 7% DV; fat 14.6g 23% DV; cholesterol 29.8mg 10% DV; sodium 816mg 33% DV. Full Nutrition

Reviews (68)

Most helpful positive review

Jessica

01/28/2007

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 people I would use the half and half but just for me 1% works just fine (in an attemp to cut down on fat). Read More

Helpful

(48)

Most helpful critical review

Tascha Gal

02/01/2011

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. Read More

Helpful

(4)

81 Ratings

5 star values: 43
4 star values: 27
3 star values: 6
2 star values: 3
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jessica

01/28/2007

Helpful

(48)

Erin

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 fraiche or sour cream. Everyone raves over this. Read More

Helpful

(25)

Laura

02/25/2009

amazing soup! i omitted the cream and used a high powered blender -- came out so rich that no cream was necessary. Read More

Helpful

(23)

ZUBAKI

11/01/2007

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. Read More

Helpful

(15)

ackbar

01/25/2006

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. Read More

Helpful

(9)

Caroline Kay

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. Read More

Helpful

(8)

KBSMALLS

04/15/2007

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 husband loved it! Easy to make easy to clean up crowd appeal...5 stars! Read More

Helpful

(8)

PaulaC

12/22/2005

What a lovely soup! I made it for a baby shower and a book club discussion group and everyone loved it. So easy to make and so inexpensive. Thank you for sharing! Read More

Helpful

(7)

kate

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 used butter instead of oil though I don't know that that made much of a difference. Just missing a little seasoning of some sort. I used fresh grated ginger and added oregano and a little parsley. I will use this recipe again and again when I don't know what to do with leftover carrots. Thank you! Read More

Helpful

(7)

Tascha Gal

02/01/2011

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. Read More

Helpful

(4)

More Reviews

Reviews for: Photos of Carrot Ginger Creme

1 of 68

All Reviews

amazing soup! i omitted the cream and used a high powered blender -- came out so rich that no cream was necessary.

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.

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.

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.

What a lovely soup! I made it for a baby shower and a book club discussion group and everyone loved it. So easy to make and so inexpensive. Thank you for sharing!

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.

1 of 2 Carrot Ginger Creme

Andy

2 of 2 Carrot Ginger Creme

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Carrot Ginger Creme

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (68)

Most helpful positive review

Most helpful critical review

All Reviews for Carrot Ginger Creme

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Carrot Ginger Creme

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (68)

Most helpful positive review

Most helpful critical review

All Reviews for Carrot Ginger Creme