Ginger Carrot Soup

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This was excellent and easy to make. Don't take too much care in how you dice the onion or slice the peeled carrots as it's all going to be thrown into the blender. Most of the recipe time is spent simmering the soup until the carrots are soft. I halved the recipe as it was only my husband and I. The ginger flavor was just right and not overbearing. We did put the dollop of sour cream on top and it looked as beautiful as it tasted. I'll definitely be making this again!

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Delicious & so simple. In the fall, we get lots of carrots in our CSA box. This is a great way to use them up, & it freezes well. I add some lemon juice to brighten the flavor & some drops of tobasco for a touch of warmth. Coconut milk in place of the cream is delicious too. Goes great with roasted chicken or pork.

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This is a little time consuming if this will be the first time trying to make this like I did but it is definitely worth it! So delicious, the fresh ginger is tasty. I gave it a little kick with a little paprika at the end.

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Making it now,it is so good. I added 1 clove of chopped garlic in the onions for 30 seconds before I added the broth. The kitchen smells great and I can't wait until it's done!

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amazing soup. so cheap and easy. i used my stick blender so it was one pot cook-n-clean. added just a hint of nutmeg, but otherwise followed to a tee. the fresh ginger adds a depth of spiciness and the carrots just burst into the butter.

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Loved it! Followed the recipe to the T and enjoyed the dollop of Sour Cream at the end. I think however next time I might add more ginger and I loved the suggestion of perhaps some curry powder. :D

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I read the reviews and suggestions and added 1/2 cup of light coconut milk, 1 tsp. curry powder and 1/4 tsp of nutmeg -- used my emersion blender which saved time. It freezes well and I plan to make a double batch next time. Family and friends LOVE this soup!

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This soup is delicious with a few alterations. I made the recipe exactly and found it to be quite bland - just tasted like carrots - so I added extra ginger, a little curry powder, and some nutmeg, and lots of pepper. It's delicious! I tried it originally without the cream but ended up adding it - I think it really takes the soup up a notch, and is worth the extra calories.

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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!

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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.