Warm up a cool autumn day with a bowl of this fragrant soup.

Gallery

Recipe Summary

Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Tips

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

Nutrition Facts

124 calories; protein 3.1g; carbohydrates 22.5g; fat 3g; cholesterol 1mg; sodium 214.5mg. Full Nutrition
Advertisement

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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 than the crystalized. Very tasty- and just what I was looking for!! Read More
(31)

Most helpful critical review

Rating: 3 stars
03/14/2006
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 make this again but not without changes to bring this back to 'ginger carrot soup'. Read More
(12)
29 Ratings
  • 5 star values: 8
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
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 than the crystalized. Very tasty- and just what I was looking for!! Read More
(31)
Rating: 4 stars
12/02/2005
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 with oj - except maybe as a soup. It's still a good recipe as written but I really couldn't taste the carrot. Next time I'll skip the juice -maybe play with doubling the chicken broth and then decide if I want to add the fat-free half&half after pureeing. Read More
(28)
Rating: 4 stars
01/03/2006
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. Read More
(18)
Advertisement
Rating: 4 stars
11/02/2007
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 else?) added one tsp. of salt fresh ginger instead of candied two dashes of cayenne pepper for spice the juice of one fresh navel orange instead of OJ and lastly I used 1/4 cup real whipping cream and a little bit of skim milk. I will definitely make this again! Be sure to blend it well; the end result is better than at some of the top restaurants I've eaten in! Read More
(14)
Rating: 3 stars
03/14/2006
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 make this again but not without changes to bring this back to 'ginger carrot soup'. Read More
(12)
Rating: 5 stars
11/21/2005
The texture was perfect. The sweet smell and taste were delightful! Read More
(12)
Advertisement
Rating: 3 stars
01/30/2008
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-tinted spice discolors the soup. Mine went from a deep hearty orange to an unappetizing ochre after the addition. Read More
(6)
Rating: 2 stars
01/05/2008
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? Read More
(5)
Rating: 4 stars
08/10/2011
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 juice.this recipie is sooooooooooo good with those changes. I WILL MAKE THIS AGAIN Read More
(5)
Advertisement