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My review
Ginger Carrot Soup by Jean Carper
USA WEEKEND columnist Jean Carper
"Warm up a cool autumn day with a bowl of this fragrant soup."
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Ingredients
servings 124 calsOriginal recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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
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Reviews
Read all reviews 2428 Ratings
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Most helpful positive review
11/11/2005
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
3/14/2006
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...
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11/11/2005
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...
12/2/2005
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 ...
1/3/2006
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.
11/2/2007
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 ...
3/14/2006
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...
11/21/2005
The texture was perfect. The sweet smell and taste were delightful!
1/30/2008
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...
1/5/2008
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?