Carrot Ginger Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARROT AND GINGER SOUP



Carrot and Ginger Soup image

A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.

Provided by RICHARDMADGIN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 10

½ medium butternut squash
2 tablespoons olive oil
1 onion, diced
1 pound carrots - peeled and diced
3 cloves garlic, crushed or to taste
1 (2 inch) piece fresh ginger, peeled and thinly sliced
4 cups water
salt and pepper to taste
1 pinch ground cinnamon
¼ cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
  • Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
  • Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
  • Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

Nutrition Facts : Calories 246.1 calories, Carbohydrate 33.8 g, Cholesterol 20.4 mg, Fat 12.8 g, Fiber 6.9 g, Protein 3.5 g, SaturatedFat 4.4 g, Sodium 171.7 mg, Sugar 10.2 g

CARROT GINGER SOUP



Carrot Ginger Soup image

This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
3 teaspoons minced fresh gingerroot
4 large carrots, peeled and chopped
3 cups vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon juice
Additional lemon zest, optional

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.

Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CARROT GINGER SOUP



Carrot Ginger Soup image

Smooth carrot soup with ginger, orange and chicken stock. So easy and healthy, too!

Provided by Elise Bauer

Categories     Soup

Time 45m

Yield 5

Number Of Ingredients 9

3 tablespoons butter
1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
2 cups chopped white or yellow onion
Salt
1 teaspoon minced ginger
2 cups chicken stock or vegetable stock
2 cups water
3 large strips of zest from an orange
Chopped chives, parsley, dill or fennel for garnish

Steps:

  • Remove the strips of orange zest: It's easy to forget this step, and if you forget and purée the soup with the strips of zest still in it, the soup may be too bitter for your taste.

Nutrition Facts : Calories 193 kcal, Carbohydrate 26 g, Cholesterol 21 mg, Fiber 5 g, Protein 5 g, SaturatedFat 5 g, Sodium 409 mg, Sugar 12 g, Fat 9 g, ServingSize Serves 4-5, UnsaturatedFat 0 g

CARROT GINGER SOUP



Carrot Ginger Soup image

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

¾ stick unsalted butter
1 large yellow onion, chopped
½ cup chopped fresh ginger
5 cloves garlic, minced
7 cups low-sodium chicken broth
1 ½ pounds carrots, peeled and cut into 1/2-inch pieces
1 cup dry white wine
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper, or more to taste
⅛ teaspoon curry powder
1 tablespoon snipped fresh chives, or to taste

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 CARROT SOUP



Ginger Carrot Soup image

Provided by Guy Fieri

Categories     appetizer

Time 1h5m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 cup chopped sweet onion
1/2 teaspoon salt, plus more for seasoning
1 tablespoon minced garlic
1 tablespoon minced ginger
2 pounds carrots, peeled and chopped into even pieces
1 medium russet potato, peeled and chopped
4 cups chicken stock or vegetable stock for vegetarian version
1/4 cup pine nuts
1 1/3 cups plain yogurt
1 teaspoon honey
1 teaspoon minced fresh thyme
1/2 teaspoon freshly cracked black pepper, plus more for seasoning

Steps:

  • In a heavy Dutch oven, (prefer porcelain covered cast iron), over medium-high heat, add the olive oil and the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize. Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture. Stir in the carrots, potatoes and the chicken or vegetable stock. Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.
  • In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.
  • In a small bowl, combine the yogurt, honey, thyme and black pepper.
  • With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.
  • Cook's Note: You can prepare the soup 3 or 4 days ahead, refrigerated, and add the nut and yogurt mixture when ready to serve.

GINGER CARROT SOUP



Ginger Carrot Soup image

Puree this creamy recipe for Ginger Carrot Soup from Food Network with cream and freshly grated ginger.

Provided by Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 9

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

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.

CREAMY CARROT, TOMATO, AND GINGER SOUP



Creamy Carrot, Tomato, and Ginger Soup image

Carrot-ginger soup and tomato bisque are lunchtime hall-of-famers on their own. Here, the best of both worlds is combined into this one creamy and comforting soup.

Provided by Lauryn Tyrell

Time 1h30m

Number Of Ingredients 9

12 ounces carrots, peeled and cut into 1-inch pieces (2 cups)
1 small sweet potato (6 ounces), peeled and cut into 2-inch pieces (1 cup)
1 can (28 ounces) whole peeled tomatoes, drained (juices reserved for another use)
1 tablespoon minced fresh ginger
6 tablespoons extra-virgin olive oil, divided, plus more for serving
Kosher salt and freshly ground pepper
1/2 white onion, finely chopped (3/4 cup)
1 tablespoon unsalted butter
Crusty bread, for serving

Steps:

  • Preheat oven to 375°F. In a 3-quart baking dish (such as a 9-by-13-inch), toss carrots, sweet potato, tomatoes, and ginger with cup oil. Season with salt and pepper. Roast until liquid has evaporated and vegetables have caramelized slightly, about 1 hour.
  • In a medium saucepan, heat remaining 2 tablespoons oil over medium. Add onion and a pinch of salt and cook, stirring occasionally, until lightly golden, 6 to 7 minutes. Add roasted vegetables with any accumulated juices and 3 cups water. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
  • Transfer to a blender and let stand until no longer steaming, about 5 minutes. Add butter and blend until completely smooth. (If too thick for your taste, you can add more water, a few tablespoons at a time, until desired consistency is reached.) Season to taste and serve with crusty bread, topped with more pepper and oil.

CARROT-GINGER SOUP



Carrot-Ginger Soup image

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

1/4 cup minced shallots
4 teaspoons minced ginger
2 tablespoons coconut oil
1 pound carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
4 cups water
Coarse salt
Yogurt

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.

GINGER CARROT SOUP



Ginger Carrot Soup image

Provided by Molly O'Neill

Categories     dinner, easy, weekday, soups and stews, appetizer, main course

Time 35m

Yield Six servings

Number Of Ingredients 10

2 cloves garlic, minced
2 large yellow onions, minced
2 teaspoons olive oil
5 cups shredded carrots
2 cups grated potatoes
2 inches fresh ginger root, shredded
1 teaspoon ground cumin
7 cups vegetable or chicken broth
Salt and freshly ground pepper to taste
1/2 cup yogurt, for garnish

Steps:

  • In a large soup pan, over medium heat, saute the garlic and onions in the olive oil until softened, about 5 minutes. Add the carrots, potatoes, ginger, cumin and broth, cover and simmer for 20 minutes, or until the carrots are tender but not mushy.
  • Remove the pot from the heat. Puree half this mixture in a food processor or blender. Combine the pureed and unpureed parts of the soup together to create one nicely textured whole. Add more broth if necessary to achieve the desired consistency. Taste and adjust seasoning. Serve hot, garnished with a dollop of yogurt.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 4 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1142 milligrams, Sugar 12 grams

CREAMY CARROT-GINGER SOUP



Creamy Carrot-Ginger Soup image

This recipe comes from Nicavid's Bakery & Cafe in San Antonio, and I was delighted to see it published in the local paper's "Chef's Secrets" column. Delicious hot or cold.

Provided by Elmotoo

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 -4 tablespoons vegetable oil
12 medium carrots, chopped (about 5 cups)
1/2 onion, chopped (about 1 cup)
2 stalks celery, chopped
2 pieces fresh ginger, walnut-sized,peeled and smashed (or to taste)
2 (14 ounce) cans chicken stock (or homemade)
3 1/2 cups heavy whipping cream
salt & pepper

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.

CARROT & GINGER SOUP



Carrot & ginger soup image

Low-fat and warming, this bean and vegetable soup makes a healthy lunch or dinner - for even more nutrients, top with sliced almonds

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 45m

Number Of Ingredients 10

1 tbsp rapeseed oil
1 large onion, chopped
2 tbsp coarsely grated ginger
2 garlic cloves, sliced
½ tsp ground nutmeg
850ml vegetable stock
500g carrot (preferably organic), sliced
400g can cannellini beans (no need to drain)
4 tbsp almonds in their skins, cut into slivers
sprinkle of nutmeg

Steps:

  • Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.
  • Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.
  • Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.

Nutrition Facts : Calories 293 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

CARROT AND GINGER SOUP



Carrot and Ginger Soup image

My 2 year old loved this soup. Can be frozen. Great way to go through some carrots. Light meal for a summer day and hot and warming for a cold day.

Provided by Tessa Morales

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1/4 cup butter
2 medium onions, chopped
2 tablespoons grated peeled fresh gingerroot
1 1/2 lbs carrots, peeled and thinly sliced
6 cups chicken stock or 6 cups vegetable stock
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • In 4-quart saucepan, melt butter over medium heat.
  • Add onions and sauté until translucent, about 5 minutes.
  • Add gingerroot and cook 2 minutes longer.
  • Add carrots and stock to onions; heat to boiling over high heat.
  • Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
  • (Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to blend carrot mixture, in batches, until smooth.
  • Salt and pepper to taste.
  • Heat soup over low heat until hot.
  • Ladle into bowls and serve.
  • Use the vegetable stock for vegetarians.

Nutrition Facts : Calories 163.1, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.6, Sodium 513.5, Carbohydrate 17.4, Fiber 2.9, Sugar 8.1, Protein 5.7

More about "carrot ginger soup recipes"

CREAMY COCONUT CARROT GINGER SOUP - THE GIRL ON BLOOR
Step 1 Preheat the oven to 425 F. Toss carrots, onions, whole garlic cloves and ginger pieces on a parchment-lined baking sheet with olive oil and salt and pepper. Bake for 45 minutes until softened, stirring 2 times partway through.–. Step 2 OPTIONAL CROUTONS: Meanwhile, chop baguette into 1 inch pieces and toss with 1 tbsp olive oil, 1 ...
From thegirlonbloor.com
See details


CREAMY CARROT GINGER SOUP - CARNATION MILK
Directions. 1 : Heat oil in a heavy large saucepan over medium-high heat. Add onion, ginger and garlic. Saute until tender and fragrant, about 5 minutes. 2 : Add carrots. Stir to combine well. Add chicken stock. Cover and simmer until carrots are tender, about 30 minutes. 3 : Puree soup using a hand held immersion blender, blender or food ...
From carnationmilk.ca
See details


CARROT SOUP VARIATIONS - CARROT GINGER SOUP RECIPE | CARROT AND …
carrot soup variations - consequently there have been myriad variations to the soup recipes across india with the locally grown ingredients and herbs. it d...
From youtube.com
See details


CARROT GINGER SOUP RECIPE - VEGAN & WHOLE30 - RACHEL COOKS
2019-10-23 Remove pan from heat. Using immersion blender, puree carrot mixture until smooth. Add coconut milk, stir well. Return to heat and warm gently, until soup is desired temperature. Serve with chopped herbs such as cilantro or parsley, chopped green onions, or toasted coconut flakes. Serving size: 1¼ cups.
From rachelcooks.com
See details


EASY CARROT GINGER SOUP (VEGAN) | DASSANA'S VEG RECIPES
2020-07-11 making carrot ginger soup Heat 1 tablespoon olive oil in a pan or sauce pan. Add the chopped onions. Stir and saute till the onions soften and turn translucent. Add the chopped ginger and saute till the raw aroma of ginger goes away. Then add the chopped carrots. Season with salt as per taste. Mix very well and saute the carrots for a minute.
From vegrecipesofindia.com
See details


CARROT GINGER SOUP RECIPE (CREAMY) | KITCHN
2021-08-02 Peel, trim, and dice 2 pounds carrots (about 5 cups). Dice 1 small yellow onion (about 1 cup). Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat until shimmering. Add the carrots and onion and season with salt and pepper. Cook until the vegetables are crisp-tender, stirring occasionally, about 15 minutes.
From thekitchn.com
See details


CARROT GINGER SOUP RECIPE - THE HARVEST KITCHEN
2020-12-26 In a large pot, heat the oil and add the onion, carrots, celery, garlic and ginger, and cook until tender. When the vegetables begin to turn golden and caramelize, add the stock and water, and simmer for approximately 40-45 minutes or until the carrots are tender. Puree in batches until completely smooth in texture.
From theharvestkitchen.com
See details


INA GARTEN CARROT GINGER SOUP - CHEFS & RECIPES
Place a tablespoon of vegetable oil in a saucepan over medium heat. Add onion and carrots and saute for about 5-6 minutes. Stir in garlic and ginger and cook for about 1 minute. Next, pour in 2 cups of vegetable broth, 2 cups of water, a teaspoon of kosher salt, and half a …
From chefsandrecipes.com
See details


BEST EVER CREAMY CARROT GINGER SOUP - THE BUSY BAKER
2018-01-21 20-25 small carrots, peeled and roughly chopped (10-15 large carrots) about 8 cups of chopped carrots 2 tablespoons olive oil 1 large onion, diced 3 cloves of garlic, minced or pressed 2 tablespoons grated fresh or frozen ginger Salt and pepper to taste 4-5 cups vegetable or chicken stock
From thebusybaker.ca
See details


ORGANIC CARROT GINGER SOUP RECIPE - THERESCIPES.INFO
Add carrots and 2 tbsp water. Cook, covered, 10 minutes, stirring occasionally. Add stock, lemongrass and 1 1/2 teaspoons Cook, covered, 10 minutes, stirring occasionally. Add stock, lemongrass and 1 1/2 teaspoons ginger .
From therecipes.info
See details


CARROT GINGER SOUP RECIPE - SKINNYTASTE
2018-04-03 Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes. Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.
From skinnytaste.com
See details


ROASTED CARROT GINGER SOUP | CLEAN FOOD CRUSH
2020-10-30 Instructions . Preheat your oven to 400 degrees f. and line a large rimmed baking sheet with parchment paper. Place your peeled and …
From dev.cleanfoodcrush.com
See details


CARROT GINGER SOUP RECIPE (EASY TO MAKE!) - FOOLPROOF LIVING
2021-10-15 Heat a tablespoon of vegetable oil in a saucepan over medium heat. Add in the onion and carrots sautee for about 5-6 minutes. Stir in garlic and ginger and saute for about a minute or so. Pour in 2 cups of vegetable broth, 2 cups of water, a teaspoon of kosher salt, and a half a teaspoon of ground black pepper.
From foolproofliving.com
See details


CARROT GINGER SOUP - IMMACULATE BITES
2020-01-08 In a medium saucepan, melt butter over medium heat. Add the onion and ginger, sauteing until onions turn translucent, about 2-3 minutes. Season with salt and pepper to taste. When the onions start to brown, take off the heat and transfer to a high powered blender along with the carrots, garlic, sweet potatoes, orange zest, coconut milk, and ...
From africanbites.com
See details


RECIPE: CARROT-GINGER SOUP | WHOLE FOODS MARKET
Add ginger and garlic and stir until fragrant, about 60 seconds, then add carrots, potato, broth and salt. Bring to a boil. Reduce to a simmer, cover and cook until vegetables are tender, about 25 minutes. In batches, carefully purée in a blender, add water to thin if desired. Stir in lemon juice and garnish with chives.
From wholefoodsmarket.com
See details


CARROT GINGER SOUP - MAY I HAVE THAT RECIPE?
2018-11-20 Add the onions and garlic and cook 3-5 minutes until translucent. Add the carrots, ginger and soy sauce, and cook for 3-5 minutes, stirring frequently. Add the water or vegetable broth, salt, and pepper. Cook, covered, over medium-high heat, until the carrots are very tender, about 40 minutes (time may vary depending on the size of the carrots.
From mayihavethatrecipe.com
See details


CARROT GINGER SOUP {VEGAN} - TWO PEAS & THEIR POD
2022-04-12 How to Make Carrot Ginger Soup We’ll use both the oven and the stove top for this recipe! Start with your oven at 400 degrees and a large baking sheet. Place your carrots and onion on the baking sheet alongside the unpeeled garlic cloves. Drizzle everything with olive oil and give it a good toss until it’s all coated in oil.
From twopeasandtheirpod.com
See details


CARROT GINGER SOUP – A COUPLE COOKS
2022-01-12 Peel the ginger with a spoon, then mince it. In a large pot, heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes. Add the ginger, carrots, vegetable broth, garlic powder, cinnamon and salt and bring to a boil. Then simmer until the carrots are tender, about 15 to 20 minutes.
From acouplecooks.com
See details


CREAMY ROASTED CARROT GINGER SOUP RECIPE | THE MEDITERRANEAN …
2020-09-21 Transfer the carrot puree to a cooking pot. Add the rest of the broth (2 ½ cup) and 1 teaspoon each coriander and allspice. Cook over medium heat, watching and stirring occasionally as the soup bubbles (about 10 to 15 minutes). Turn the heat down (medium-low to low) and stir in the heavy cream (or vegan substitution of your choice).
From themediterraneandish.com
See details


GWYNETH PALTROW'S CARROT GINGER SOUP RECIPE | LEITE'S CULINARIA
2019-10-30 Directions. In a heavy-bottomed pot over medium heat, warm the oil until shimmering. Add the onion and a pinch of salt, cover the pot, and sauté over low heat, stirring occasionally, until the onion is very soft, about 20 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
From leitesculinaria.com
See details


CARROT AND GINGER SOUP RECIPE - BBC FOOD
Recipe tips Method Heat the oil in small saucepan over a medium heat. Add the onion and cook for 2–3 minutes. Add the garlic, ginger and carrots and cook for 5 …
From bbc.co.uk
See details


QUICK AND EASY CARROT GINGER SOUP – LOVE CHEF LAURA
2019-11-04 Instructions. Place a large pot over medium heat and add the olive oil. Once the oil is hot, add the chopped onions, garlic, carrots, and grated ginger. Cook until the onions are softened, about ten minutes. Once the onions are soft, add the vegetable or chicken stock and the salt and cover with a lid until the carrots are tender.
From lovecheflaura.com
See details


CARROT GINGER SOUP - RECIPES | PAMPERED CHEF CANADA SITE
Cut the bread into ½" (1-cm) cubes and toss with oil and salt. Bake on a sheet pan until lightly browned, about 13–15 minutes. Mix the spiced yogurt ingredients together in a small bowl. When the soup is done, add the butter and PULSE until combined. Serve with …
From pamperedchef.ca
See details


CLASSIC CARROT-GINGER SOUP RECIPE | MYRECIPES
Instructions Checklist. Step 1. In large pot, simmer carrots and next 5 ingredients (through water), covered, until carrots are tender (20-25 minutes). Advertisement. Step 2. Using an immersion blender (or a standard, blender working in batches), blend until smooth; add lemon juice.
From myrecipes.com
See details


CARROT-GINGER SOUP RECIPE | MYRECIPES
Step 1 Combine carrots, scallions, garlic, ginger, curry powder, chicken broth and 2 cups water in a slow cooker. Cover and cook on low until carrots are tender, 7 to 8 hours. Remove from heat and let cool slightly. Working in batches, puree soup in a blender and return to slow cooker.
From myrecipes.com
See details


CARROT GINGER SOUP - GET THE GOOD STUFF
Start with the carrots and onions: Peel and slice the carrots. Melt butter in a 3-quart pot over medium heat. Cook the carrots and the onions, stirring occasionally, 5 to 8 …
From goodstuff.recipes
See details


BEST CARROT GINGER SOUP RECIPE — HOW TO MAKE CARROT GINGER SOUP
2022-01-18 Pour in the stock, coconut milk, and fish sauce and season with a generous pinch of salt. Bring the soup to boil, reduce to a simmer, and …
From delish.com
See details


CARROT GINGER SOUP RECIPE - LOVE AND LEMONS
This easy 7-ingredient carrot ginger soup is great for warming up on cold nights. With a luscious creamy texture from the blended carrots, it's totally vegan - no dairy or nuts required! Ingredients 1 tablespoon extra-virgin olive oil 1 cup chopped yellow onions 3 garlic cloves, smashed 2 heaping cups chopped carrots
From loveandlemons.com
See details


SPICY CARROT GINGER SOUP RECIPE - IRIS.CA
2021-10-15 Heat the butter and olive oil in a Dutch oven or large saucepan over medium heat. Add the onions, red pepper flakes, garlic, ginger and carrots. Cook for about 4 to 5 minutes until the carrots have softened but not brown. Add the broth, salt and pepper to taste. Bring to a boil.
From iris.ca
See details


CARROT GINGER SOUP RECIPE (EASY & HEALTHY) | DOWNSHIFTOLOGY
2019-10-19 Here’s how to do it: Cook the onions, ginger, and garlic in a large pot over medium high heat with avocado oil (or olive oil) for a few minutes. Add the carrots into the pot and cook for 10 minutes, while stirring often. Add the vegetable broth, bay leaf, cinnamon, and salt to the pot.
From downshiftology.com
See details


CARROT GINGER SOUP (STOVE, INSTANT POT, AND CROCKPOT | VEGAN …
2022-02-07 In a large, thick-bottomed saucepan or Dutch oven, add the butter and heat over medium heat. Once hot, add the onion and sauté, stirring often for a few minutes until softened. Add the chopped potato, sauté for a couple of minutes, and then add the grated ginger. Stir fry for about 1 minute.
From alphafoodie.com
See details


CARROT GINGER SOUP - I HEART VEGETABLES
2021-10-25 Instructions. In a large pot or dutch oven, add the olive oil, onion, ginger, and garlic and cook over medium heat for 5 minutes, stirring frequently. Add the carrots, vegetable broth, baking soda, and thyme and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes until the carrots are soft.
From iheartvegetables.com
See details


CARROT GINGER SOUP RECIPE - HEBBAR'S KITCHEN
2020-01-27 Instructions. firstly, in a pressure cooker heat 2 tbsp olive oil and saute 2 inch ginger. now add ½ onion and saute until onions soften. add 3 carrots and saute for 2 minutes. saute until the ginger turns aromatic. add 2½ cup water and ½ tsp salt. cover and pressure cook for 3 whistles. drain off and cool completely.
From hebbarskitchen.com
See details


CARROT, GINGER & CORIANDER SOUP - HOUSE & HOME
2020-09-10 Stir in coriander and cayenne and cook for 1 minute longer, or until fragrant. Add carrots, potatoes and ginger and cook for 2 minutes, or until ginger is softened. Add stock and honey and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until vegetables are soft. Add cilantro leaves and cook for 2 minutes, or until wilted.
From houseandhome.com
See details


CARROT GINGER SOUP (CHILLED OR HOT) - BOWL OF DELICIOUS
2019-07-26 How to modify this carrot ginger soup. To make this carrot ginger soup vegetarian, make sure to use vegetable stock or water in place of the chicken stock.. For a vegan option, substitute the butter with two tablespoons of extra-virgin olive oil and skip the browning process.. To make it paleo/whole30 compliant (and thus dairy-free), just use two tablespoons …
From bowlofdelicious.com
See details


VELVETY CARROT-GINGER SOUP - CHATELAINE
Melt butter in a large saucepan over medium heat. Add garlic and onion and stir often until soft, 5 min. Meanwhile, peel carrots and parsnips. Slice into 1/2-inch- (1-cm-) thick rounds. Grate ...
From chatelaine.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #soups-stews     #vegetables     #dinner-party     #dietary

Top Asked Questions

How long to cook carrot and ginger soup?
Directions. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender. Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
How do you make carrot and garlic soup?
Add the garlic, ginger and carrots and cook for 5 minutes, stirring occasionally. Add the stock and season with pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the carrots are soft. Pour the soup into a food processor and blend until smooth. Return to the pan and reheat gently.
Is Carrot Ginger soup good for You?
This easy 7-ingredient carrot ginger soup is great for warming up on cold nights. With a luscious creamy texture from the blended carrots, it's totally vegan - no dairy or nuts required! Heat the olive oil in a large pot over medium heat.
How to cook squash and carrots for Soup?
Discard skin. Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.

Related Search