Carrot Cream Soup With Ginger Recipes

CARROT GINGER SOUP

Steps:

• In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

CREAM OF CARROT SOUP WITH FRESH GINGER

Steps:

• In a large pot, bring stock to a boil.
• While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
• In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
• Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
• Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
• Add salt and pepper.
• To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.

CREAMY CARROT-GINGER SOUP

Steps:

• Sauté the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.
• Add the chicken stock and bring to a boil.
• Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.
• Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.
• Season to taste with salt and pepper.

BEST EVER CREAMY CARROT GINGER SOUP

Steps:

• Put a large pot over medium heat and add the olive oil.
• Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft.
• Grate some ginger over the pot as the vegetables are heating up and stir that in too.
• Once the mixture starts to become fragrant (you'll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in enough stock to almost cover the vegetables (should be between 4 and 5 cups of stock).
• Let this cook over medium-low heat until you can poke a fork in one of the carrot pieces and it falls apart.
• Remove it from the heat and puree while it's hot. This will help give you a nice smooth texture. Using an immersion blender is the easiest method, as you can leave the soup in the pot. If you'd rather use a regular blender you'll probably have to puree in batches.
• Once the soup is pureed and you can't see any more chunks, add the can of coconut milk (or milk/cream of your choice).
• Using the immersion blender again, blend the coconut milk into the soup. Using the blender again at this stage helps the texture to become very velvety. Add more salt and pepper, to your taste.
• Ladle the soup into bowls and serve with a dollop of sour cream, Greek yogurt, coconut yogurt or a swirl of cream (or coconut cream), and a sprinkle of chopped parsley (if you wish).

CARROT GINGER CREME

Steps:

• Heat oil in a large pot over medium heat. Cook and stir onion until translucent and tender, about 5 minutes. Stir in carrots, ginger, and vegetable broth, and simmer for 20 minutes, or until carrots are tender. Remove from heat and allow to cool slightly.
• Transfer to a blender or food processor and blend until smooth. Return to soup pot, add half and half, and heat until warmed through. Season with salt and pepper, and serve.

GINGER CARROT SOUP

Steps:

• 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.

CREAM OF CARROT SOUP

Steps:

• Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
• Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

CREAM OF CARROT SOUP WITH GINGER AND ROSEMARY

Steps:

• Melt butter in heavy-bottomed soup pot. Coarsely chop vegetables. Add onions, carrots and celery to butter in pot. Saute on medium heat for 10 minutes, stirring often. Add potatoes, ginger, rosemary and parsley. Stir in stock. Cook, partially covered, until vegetables are tender (about 20 minutes). In batches, puree vegetables and stock in a blender and return to pot. Stir in cream, add salt and pepper to taste and reheat but do not boil.