CARROT-GINGER SOUP
Equally delicious hot or cold, this aromatic soup gets its vivid orange color from carrots and sweet potato.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Yield Makes 6 cups
Number Of Ingredients 8
Steps:
- In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes. Add carrots, sweet potato, water, and 2 teaspoons coarse salt salt. Simmer, covered, until vegetables are tender, 10 minutes. Puree in a blender until smooth. Season with salt; serve hot or cold with yogurt.
CARROT GINGER SOUP
This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold.
Provided by Emily Ott
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
- Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.1 g, Cholesterol 35.2 mg, Fat 12.4 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 603.7 mg, Sugar 8.1 g
GINGER ALE GLAZED CARROTS (WITH VIDEO)
2-ingredient Ginger Ale Glazed Carrots are guaranteed to become one of your favorite easy side dishes!
Provided by Stacey aka the Soccer Mom
Categories Side Dish
Time 28m
Number Of Ingredients 2
Steps:
- Wash & peel carrots. Cut off and discard ends and tips. Cut into slices 1/4" thick.
Nutrition Facts : Calories 53 kcal, Carbohydrate 13 g, Sodium 49 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
CARROT GINGER LOAVES WITH GINGER CREAM CHEESE FROSTING
Is the aroma of fresh ginger your idea of heaven? Then your menu needs these mini carrot loaves with ginger in the cake and in the cream cheese frosting!
Provided by My Food and Family
Categories Home
Time 1h
Yield 3 (5 ¼ x 2 ½ inch mini loaves) or one (9x5 inch) loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter and flour loaf pans and set aside. Omit this step if using disposable paper pans.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Beat in carrots and ginger until fully incorporated.
- Divide batter between three mini loaf pans or a single standard loaf pan.
- Bake at 350 degrees Fahrenheit until toothpick inserted in center comes out clean; approximately 25-30 minutes for mini loaves or 40-45 minutes for standard loaf.
- For the frosting, beat together PHILADELPHIA Cream Cheese, confectioners' sugar and grated ginger until light and fluffy. Spread over cooled loaves.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CARROT GINGER CUPCAKES
Carrot cake, a perennial favorite, gets the cupcake treatment, complete with orange-ginger frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 12 cupcakes
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Spread pecans in a single layer on an ungreased baking pan. Transfer to oven, and roast until toasted and brown, about 8 minutes. Give the pan a shake midway through roasting to make sure they roast evenly. Remove pan from oven, and let stand until completely cool. Finely chop pecans, and set aside. Line muffin tin with cupcake liners. Set aside.
- Using the smallest holes (less than 1/4-inch in diameter) of a box grater, grate carrots to yield 1 3/4 cups. Place grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the dry ingredients into the carrot mixture until just combined. Fold in toasted pecans.
- Using a large metal spoon, fill each cupcake to the top of the paper liner. Bake until a cake tester comes out clean, rotating the pan halfway through, 20 to 25 minutes.
- Let cool in pan for 10 minutes, then remove to cooling rack to cool completely. Spread about 1/ 4 cup frosting on each cupcake and serve. Store in an airtight container up to two days.
CARROT SOUP WITH GINGER AND LEMON
Make and share this Carrot Soup with Ginger and Lemon recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in heavy large pot over medium-high heat.
- Add onion; sauté 4 minutes.
- Add ginger and garlic; sauté 2 minutes.
- Add chopped carrots, tomatoes and lemon peel; saute 1 minute.
- Add 3 cups stock and bring to boil.
- Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes.
- Cool slightly.
- Puree soup in batches in blender.
- Return soup to pot.
- Mix in lemon juice.
- Season with salt and pepper.
- Bring soup to simmer, thinning with more stock, if desired.
- Ladle into bowls.
- Top each with sour cream and grated carrot.
CARROT GINGER SODA
Next time you are peeling a carrot or a knob of ginger, don't throw out those peels! They can be transformed into a slightly spicy, sweet soda base. You can even make this syrup with frozen peels, so you can collect them over time in the freezer.
Provided by Food Network Kitchen
Categories beverage
Time 1h50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- For the carrot ginger syrup: Stir together the carrot skins, sugar, ginger skins and 1 1/2 cups water in a medium saucepan and bring to a boil over medium heat, about 8 minutes. Reduce the heat to low and simmer, stirring occasionally, until bright orange and slightly syrupy, 20 minutes. Remove from the heat and set aside to infuse for 15 minutes. Strain into a heat-resistant container and discard the solids. Cool, transfer to an airtight container and refrigerate until ready to use and for up to 1 week.
- For the carrot ginger soda: Fill 4 tall glasses halfway with ice. Add 1/4 cup syrup and 1 cup seltzer to each glass, stir and serve.
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