Ginger Carrot Soup
Recipe courtesy Maxine Bonneau
Show: All-American Festivals
Episode: Carrot Festival
Rate This RecipeRead users' reviews (49)
- Recipe categories: Dairy, Cheese, Vegetables, Carrot, Cauliflower,
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Average Rating:
Total Reviews: 49
Showing 21-30 of 49
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By romedog
on February 27, 2011
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Beautiful soup! Stuck to the recipe exactly - the dollop of sour cream at the end really sets it off. Very easy to make and tastes absolutely delicious!
By Concierge19146
on January 23, 2011
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I used canned evaporated milk instead of cream to cut the fat. Will try silken tofu next time. I like my food with bolder flavors and found this a bit bland on its own. Added curry powder and cayenne pepper.
By jjules
South Shore of ...
on January 20, 2011
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I liked some of the helpful advice and used lite coconut milk instead of creme, oil instead of butter. Additionally, to give it a Thai flavor I added shrimp, a bit of chili paste (available in the Aisan section of a good food market and topped it off individually with fresh cilantro and a squeeze of lime. Very delicious, easy and a good way to eat your vegetables.
By Healthyvegen
on January 09, 2011
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Thank you for the advice ainsley! I used olive oil instead of butter! You can buy "coconut milk" in the same place you buy soy or almond milk beside the regular milk! It has 0 fat & cholestrol (as opposed to the canned coconut milk and I use that as my milk substitute for anything! Thanks for the suggestions!
By ainsley_lr
on January 04, 2011
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This recipe was very delicious however I altered it a bit to make it a bit more healthy and tasty. I omitted the butter when cooking the onions and instead simply put the onions with the broth and veggie mixture. I also added a handful of sweet potato and butternut squash for flavor and added another tbsp of ginger. Instead of using the cream I added about half a can of lite coconut milk instead of the cream...still on the high fat side but not nearly as bad as cream. I tasted it without hte cream and it was still yummy!
By TheLittleHouseWife
on January 04, 2011
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Absolutely perfect and delicious (if you follow the recipe. My husband, who normally doesn't care for soup, absolutely loved it! The ginger gives a nice, subtle flavor that left my stock pot completely empty. In fact, I'm making the soup recipe again as I type this. YUMMY!
By Michellh
Chicago
on December 22, 2010
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Quick and really easy. Good without the cream too. Wonder if I can freeze the leftovers? If there are any leftovers.
By tinymarz
on November 08, 2010
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YUMMY! I used low fat low sodium Chic broth, omitted the cream & sour cream, added a bit more ginger then called for and added a dash of nutmeg! Holly Molly was it good and easy to make, and SO HEALTHY!
By Izabal
Switzerland
on October 25, 2010
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This soup was not only tasty but perfect consistency. I had all ingredients and it's not time consuming, very easy to make. Definitely a keeper, especially for a lazy, wintery weekend. The only thing I changed was that I sauteed the veggies on low heat for 7 mins and then added the stock. Thanks for a great recipe.
By sarahlampson_12...
Hillsboro, 77
on May 27, 2010
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This soup, though not offensive, was a disappointment. Not only was the ginger flavor completely lost by the end of cooking, but the soup was far too mild and lacked flavor. It just tasted like sweet, pureed carrots. Not bad if that's what you're going for, but then why go to the trouble of grating the ginger at all? I was definitely expecting more of a kick than this soup delivered. On the plus side, the texture was good and it was quick/easy to prepare.