Ginger Carrot Soup

Recipe courtesy Maxine Bonneau

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Picture of Ginger Carrot Soup Recipe Photo: Ginger Carrot Soup Recipe
Rated 5 stars out of 5
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  • Read 49 Reviews
Total Time:
1 hr 35 min
Prep
30 min
Inactive
20 min
Cook
45 min
Yield:
8 servings
Level:
Easy
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Ingredients

Directions

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

* Guest Recipe

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

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Newest Ratings and Reviews

Read all 49 reviews

  • on April 04, 2013

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    Used fat free half n half instead of whipping cream --- very good recipe!

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  • on April 02, 2013

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    Great recipe!! Did not have all the ingredients but I bet it would be even better if I did. I didnt have onion so I used green onions and I did not have fresh whole ginger so I seasoned it with ground ginger. All in all it was still pretty tasty. Will be making again soon :

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  • on March 13, 2013

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    One of my FAVORITE soups! I "sauté" the onion in a bit of vegetable broth instead of butter...takes a bit longer, but healthy alternative with a cleaner taste. I also use vegetable broth instead of chicken for the stock on this one. Use a blender at the end on puree/liquify and it is so silky and creamy it doesn't need added cream! I also a lot more ginger than is called for and a bit of lemon squeezed in at the end.

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