Skip to main content New this month
Get the Allrecipes magazine

Ginger Carrot Soup by Jean Carper

Rated as 3.86 out of 5 Stars

"Warm up a cool autumn day with a bowl of this fragrant soup."
Added to shopping list. Go to shopping list.

Ingredients

servings 124 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.

Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts


Per Serving: 124 calories; 3 g fat; 22.5 g carbohydrates; 3.1 g protein; 1 mg cholesterol; 214 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 24
  1. 28 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is great with a few changes...one small onion is plenty and use maybe do with extra carrots- a 1 1/2 lb instead- and try it w/ real cream! Used about 2 tsp fresh ginger, grated, rather tha...

Most helpful critical review

This was okay. I like the flavor the juice gives the soup, but it definitely overpowered the carrots and ginger. I agree with a previous review about this being 'orange juice soup'. I might m...

Most helpful
Most positive
Least positive
Newest

This is great with a few changes...one small onion is plenty and use maybe do with extra carrots- a 1 1/2 lb instead- and try it w/ real cream! Used about 2 tsp fresh ginger, grated, rather tha...

This was a great soup - up to the point that I added the last two ingredients at which point it stopped being ginger carrot soup and became cream of orange juice soup. Not that I have a problem ...

I loved this recipe. I used 2 lbs of carrots and a little more stock so I would have some left over to freeze. I omitted the cinnamon, OJ and half & half as not to lose the carrot taste.

This is a tasty soup! I did make a few changes, however: 1 onion instead of 2, used a liberal amount of "pumpkin spice" instead of just cinnamon (pumpkin spice = cinnamon, nutmeg, and something ...

This was okay. I like the flavor the juice gives the soup, but it definitely overpowered the carrots and ginger. I agree with a previous review about this being 'orange juice soup'. I might m...

The texture was perfect. The sweet smell and taste were delightful!

Two onions is too many for this recipe. Mine came out very oniony, overpowering the carrot taste. I suggest adding just one onion. Also, while the cinnamon adds a nice touch of flavor, the brown...

Wish I'd read the reviews first. My instincts said that the oj would overpower it and it did. How can so many rate this 4 stars, then change the recipe so much?

i can only give 4 stars because i made some changes. first, i only made it with 1 onion and real cream with the juice of 1 orange, second, i added less cream cause it didnt need after the orange...