Ginger Carrot Soup

Recipe courtesy Maxine Bonneau

Show: All-American FestivalsEpisode: Carrot Festival

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
45 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 30 min
Inactive Prep: 20 min
Cook: 45 min
Total:: 1 hr 35 min

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Ingredients

2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs, for garnish

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.

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Comments & Reviews

recipe Ginger Carrot Soup
Marlena Scottsdale, AZ 10-14-2009
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Carrot-HatingHusband Loves It !!
Rated: 5 stars out of 5

If you can get my husband to eat a carrot, you've got a good recipe. He loved this soup. Loved the texture and loved the... taste. He said it tasted quite gourmet !! We actually left out the salt because with the addition of the chicken broth the flavor was right on target without it. Instead of finishing the soup off in a standard blender, I used a hand-held Quick Prep blender and pureed it right in the pan. Delicious, quick and easy soup. Thanks for the recipe. Read more
recipe Ginger Carrot Soup
laura ast.petersburg, FL 07-09-2009
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Yummy for the entire family!
Rated: 5 stars out of 5

What a tasty soup! My children are 6 and 4 and enjoyed the soup! "Mom, I want more!" you gotta love it! :) My husband and... I are great fans as well! With few ingredients and you can spice it up more if you like. We added fresh grated ginger to our bowl to give that kick we love so much.Read more
recipe Ginger Carrot Soup
Teresa San Francisco, CA 07-01-2009
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Yummy and creamy - but use good carrots!
Rated: 5 stars out of 5

This recipe was so easy and straightforward, I made it for lunch on a weekday. I completely spaced out and didn't add the... heavy cream, but it definitely didn't need it! Using an immersion blender worked amazingly well. To those who think this soup is bland, use special care when selecting your ingredients! Most carrots are pretty bland, but if you buy organic farm-fresh carrots in season (not baby carrots, mind you, and an heirloom variety like Nantes is even better), you will be blown away by the flavor! Yum.Read more
recipe Ginger Carrot Soup
Dominique Winters, CA 01-02-2009
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Couldn't stop eating it!
Rated: 5 stars out of 5

This soup was so flavorful and easy to make. It was wonderful the next day as well.
recipe Ginger Carrot Soup
Ellen Los Angeles, CA 01-01-2009
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A decnt base but....
Rated: 3 stars out of 5

I found this soup to be flat and boring. I added a little sugar, some nutmeg and cinnamon and it livened it up a bit.
recipe Ginger Carrot Soup
Jen Germantown, TN 11-07-2008
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Easy to make and tastes great!
Rated: 5 stars out of 5

I made this last night and we both loved it. Very easy to make, the hardest part was probably peeling all the carrots. I... used fat free half and half that I had on hand and it still turned out great. A keeper recipe!Read more