CARROT CREAM SOUP WITH GINGER
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
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
CARROT GINGER SOUP
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
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
CREAMY CARROT GINGER SOUP
This bowl of golden and creamy goodness is simply delicious, light yet filling, budget-friendly and packed with anti-inflammatory and detox ingredients. Ready in 30 minutes!
Provided by Katia
Categories Soup
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot heat the olive oil over medium heat. Add the sliced onion, a good pinch of salt and pepper cook for about 3 minutes, or until the onion starts to soften.
- Add the carrots, stir well, and cook for other 5 minutes.
- Add ginger, garlic and turmeric, mix well and cook for another minute.
- Add broth, coconut milk, and bring to the boil.
- Reduce the heat and simmer for about 20 until the carrots are cooked through and soft. Stir occasionally.
- Remove the pot from the heat, check the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid before blending).
- Let cool slightly and transfer to a high-powered blender or blend it with an immersion blender. Blend until smooth, taste, and adjust seasonings.
- Serve warm or cold, with ground black pepper, and lemon or lime wedges for an extra zesty flavor if you like. Enjoy it!
Nutrition Facts : Carbohydrate 21 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Sodium 109 mg, Fiber 6 g, Sugar 9 g, Calories 183 kcal, ServingSize 1 serving
CREAMY CARROT-GINGER SOUP
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
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
This Best Ever Creamy Carrot Ginger Soup is the best carrot soup that's warm, hearty, and packed with spicy ginger and creamy coconut. It's healthy, made with only a few simple ingredients, and it's so easy to make!
Provided by Chrissie
Categories Appetizer Dinner Lunch Soup
Time 30m
Number Of Ingredients 10
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).
Nutrition Facts : ServingSize 1 serving, Calories 203 kcal, Carbohydrate 22 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 4 mg, Sodium 282 mg, Fiber 5 g, Sugar 10 g
CREAMY CARROT GINGER SOUP WITH GINGER GARLIC BREAD
Make and share this Creamy Carrot Ginger Soup With Ginger Garlic Bread recipe from Food.com.
Provided by ElizabethKnicely
Categories Onions
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot on the stove.
- Add the onions, cook till translucent.
- Add garlic and 1 tablespoon chopped ginger.
- Cook one minute.
- Add sliced carrots, chicken stock, salt, pepper and grated ginger.
- Cook until the carrots are very tender.
- Using immersion blender, blend until smooth and check for flavor, adjust if necessary.
- Add evaporated milk (if using - the evaporated milk adds a delicious creamy flavor and texture with many fewer calories than cream) and heat through.
- Serve hot with garlic bread.
- FOR THE GARLIC BREAD:.
- Combine the minced garlic, ginger and soft butter and spread on slices of French bread. Broil until golden (or in my case, until the bread catches fire and the smoke alarm goes off - however, this is not the recommended method.) Serve immediately with the Creamy Carrot Ginger Soup.
Nutrition Facts : Calories 463.3, Fat 12.8, SaturatedFat 5.2, Cholesterol 22.5, Sodium 911.3, Carbohydrate 70.4, Fiber 5.6, Sugar 12.2, Protein 17.6
CREAMY CARROT, TOMATO, AND GINGER SOUP
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
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.
CREAMY ROASTED CARROT GINGER SOUP
Only 5 ingredients! Roasting the carrots brings out their magical nuances; ginger adds a nice little kick. A quick puree in the blender and a finish of cream or coconut milk seals the deal.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Place carrots in a large bowl and drizzle one tablespoon of the olive oil over the top. Toss to coat and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss again. Spread in a single layer on a rimmed cookie sheet and bake, stirring/flipping every 15 minutes or so, until tender and browned in spots, about 40 minutes total. Remove from oven and let cool a bit.
- While the carrots are cooking, heat the remaining tablespoon of olive oil in a large soup pot over medium-low heat. Add the onions and cook until just beginning to brown, about 8 - 10 minutes. Add the ginger and the vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for five minutes until ginger is tender. Remove from heat.
- When both the roasted carrots and the broth have cooled somewhat, add the carrots to the broth. Working with a blender in batches, puree the soup and return it to the pot; or use an immersion blender directly in the pot. Please make sure your soup has cooled enough to safely puree!
- Place pureed soup over medium heat and return to a simmer. Reduce heat to low and stir in the heavy whipping cream or coconut milk. Taste and add additional salt and pepper if desired. Serve.
Nutrition Facts : ServingSize 1 /4 of recipe; about 1 1/2 cups, Calories 270 kcal, Sugar 11 g, Sodium 436 mg, Fat 19 g, SaturatedFat 8 g, Carbohydrate 25 g, Fiber 7 g, Protein 4 g, Cholesterol 41 mg
CREAM OF GINGER CARROT SOUP
This is a very delicate and yet flavorful soup, and is very healthy.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Simmer carrots, onions, 1/4 cup liqueur, water, chicken bouillon cubes, and butter or margarine until carrots are tender. Cool slightly.
- Puree carrot mixture in a blender or food processor. Add milk, flour, sugar, and ground ginger.
- Return carrot puree to pot. Simmer until thickened, stirring occasionally. Stir in remaining 1/4 cup liqueur. Add additional milk for consistency you like. Season with salt and pepper to taste. Serve in warmed soup bowls, and garnish with fresh chopped parsley.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 38.3 g, Cholesterol 2.9 mg, Fat 11.2 g, Fiber 2.3 g, Protein 6.1 g, SaturatedFat 2 g, Sodium 1086.2 mg, Sugar 29.1 g
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