Creamy Carrot And Ginger Soup Recipe Recipe For Deviled

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CARROT CREAM SOUP WITH GINGER



Carrot Cream Soup with Ginger image

Carrot cream soup takes very little time to make and I love it, especially in winter. You can add herbs as well if you like.

Provided by kiki

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

Time 40m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
2 onions, finely chopped
1 clove garlic, minced
3 cups peeled and chopped carrots
2 ½ cups vegetable broth
1 teaspoon finely grated fresh ginger
salt and freshly ground black pepper to taste
1 pinch white sugar
¾ cup heavy whipping cream

Steps:

  • Heat oil in a large pot over medium-low heat and cook onions until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in carrots and cook until softened, 3 minutes more. Pour in vegetable broth and bring to a boil. Season with ginger, salt, pepper, and sugar. Cover, reduce heat, and simmer until vegetables are soft and cooked through, about 15 minutes.
  • Puree carrot soup with an immersion blender until smooth. Add heavy cream and heat through. Puree once more quickly with immersion blender, and season with salt and pepper.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 25.2 g, Cholesterol 61.1 mg, Fat 20.6 g, Fiber 5.4 g, Protein 3.8 g, SaturatedFat 10.8 g, Sodium 417.2 mg, Sugar 11.8 g

CREAMY CARROT AND GINGER SOUP (DAIRY-FREE)



Creamy Carrot and Ginger Soup (Dairy-Free) image

Creamy Carrot and Ginger Soup is a dairy-free and Vegan soup that the whole family will love! Make in the Instant Pot or on the Stovetop.

Provided by Amy Rains

Categories     Soup

Time 35m

Number Of Ingredients 8

1 tbsp coconut oil
1 medium sized yellow onion (chopped)
1 clove garlic (minced)
3 tbsp chopped fresh ginger*
1 lb carrots (peeled and chopped (baby carrots are also fine))
24-32 oz vegetable broth**
1 14 oz can of coconut cream or coconut milk
1/2 tsp salt + more to taste

Steps:

  • Begin be heating up a large skillet to medium high heat. Melt the coconut oil.
  • Add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.
  • Add carrots and vegetable broth or stock, bring to a boil.
  • Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes. Slowly stir in coconut milk (or coconut cream if using).
  • With an immersion blender, blend soup until smooth. You can also use a regular blender and blend in batches. Add salt to taste. Serve hot!
  • Select the saute function on your IP. Once hot, add oil and onion. Let saute for 2-3 minutes, then add garlic and ginger and saute for another 2 minutes.
  • Select cancel on your IP. Add carrots and 3 cups (24 oz) broth. Secure the lid. Now select the manual function, and cook on high pressure for 6 minutes.
  • Use a quick release. Stir in coconut milk, salt (add more to taste if needed).
  • Using a blender or immersion blender, blend until creamy.
  • Serve hot!

Nutrition Facts : Calories 281 kcal, Carbohydrate 17 g, Protein 3 g, Fat 23 g, SaturatedFat 20 g, Sodium 805 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

CREAMY ROASTED CARROT SOUP WITH GINGER



Creamy Roasted Carrot Soup with Ginger image

Creamy roasted carrot soup with warm Mediterranean spices, garlic, and fresh ginger. The flavor combination in this hearty soup will surprise you in the best way! Gluten free.

Provided by Suzy Karadsheh

Categories     Soup

Number Of Ingredients 10

3 lb carrots (peeled)
Private Reserve Greek extra virgin olive oil
Salt and pepper
4 garlic cloves (chopped)
1 tsp grated fresh ginger
5 1/2 cups low-sodium vegetable broth (divided)
1 tsp ground coriander
1 tsp allspice
1 1/2 cup unsweetened half and half (or heavy cream, if you like )
Fresh mint for garnish (optional)

Steps:

  • Preheat the oven to 425 degrees F.
  • Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
  • Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
  • Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.
  • Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.
  • Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!

Nutrition Facts : Calories 148.7 kcal, Sodium 183.4 mg, SaturatedFat 1.2 g, Carbohydrate 28.5 g, Fiber 7.5 g, Protein 5.1 g, Cholesterol 6.1 mg, ServingSize 1 serving

CREAM OF CARROT SOUP WITH FRESH GINGER



Cream of Carrot Soup with Fresh Ginger image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 1h16m

Yield 4 servings, with plenty of lef

Number Of Ingredients 11

7 cups chicken, or vegetable stock
2 pounds fresh carrots, peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1 yam, peeled
4 stalks celery
4 tablespoons butter
1 (3-inch) piece fresh ginger root, peeled and grated
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pint heavy cream (optional)

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



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.

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