Submitted by labelette1
Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 minutes.
Add 3 cups vegetable stock and sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half. Cook over low heat 5 minutes. Season soup to taste with cinnamon, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.)
This recipe has been added to the following public cookbooks:
Soups,
Warren's Cookbook,
GOOD EATS OF THE GLOBE,
Soups and Stews,
Keema's Recipes
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | hailey kemp
12/05/08 06:46 PM | carrot ginger soupvegitarian recipe |
| ★ ★ ★ ★ ★ | DIANE
06/08/08 10:58 PM | Anyone---a clear Carrot/Ginger soup recipe???Does anyone have a recipe for Carrot Ginger soup that doesnt require milk or 1/2 & 1/2 or cream? More of a clear soup---person I would make it for cant tolerate cream soups! Thanks! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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