Gingeredcarrotsoupwithsage Recipes

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GINGERED CARROT SOUP



Gingered Carrot Soup image

Infused with lots of grated fresh ginger and a hint of garlic, this creamy carrot soup is the perfect start to an autumn lunch or dinner.

Provided by Kitchen Basics

Categories     Trusted Brands: Recipes and Tips

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
½ cup minced onion
¼ cup grated fresh ginger
2 cloves garlic, minced
4 cups Kitchen Basics® Original or Unsalted Chicken Stock
4 cups sliced peeled carrots
½ cup evaporated milk (or for an alternative with less fat, use half and half)
¼ teaspoon ground cumin

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 4 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
  • Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 19.3 g, Cholesterol 9.1 mg, Fat 9.5 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 2.4 g, Sodium 549.7 mg, Sugar 9.9 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

GINGERED CARROT SOUP WITH SAGE



Gingered Carrot Soup With Sage image

From Dave Lieberman's book Young and Hungry. I have not had this yet, but it is supposed to be good hot or cold.

Provided by gourmetmomma

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs carrots, peeled and trimmed
olive oil
2 small onions, diced
3 garlic, cloved minced
1 tablespoon grated gingerroot
14 -16 ounces chicken stock
kosher salt
pepper
6 -12 fresh sage leaves
2 tablespoons butter
1 teaspoon sugar
1/2 lemon, juice of

Steps:

  • Slice the carrots in half lengthwise and then into 2 inch chunks.
  • Pour enough olive oil into the bottom of a heavy stockpot to coat the bottom. Add carrots and onions and saute over medium heat. Cook until the onions start turning translucent.
  • Turn the heat down, add the garlic and continue cooking another 5 minutes.
  • Add the ginger and cook another minute or two.
  • Add the stock and enough additional water to cover the vegetables. Taste and add salt and pepper to your taste. Bring to a boil, then lower the heat to barely simmer.
  • Add 6 sage leaves (the remaining ones are for garnish). Cook until the carrots are very tender, about 45 minutes.
  • Remove the sage leaves. Now you need to puree the soup. If you have an immersion blender, use at your own risk. It's hot soup. If using a regular blender, allow the soup to cool, then process in batches and add back to the pot.
  • Bring the soup back up to a simmer and add the butter, sugar, and lemon juice. You just need the butter to melt. Taste and season again with salt and pepper if needed.
  • This can be made up to 2 days in advance. Garnish with fresh sage leaves.

Nutrition Facts : Calories 178.2, Fat 5.2, SaturatedFat 2.7, Cholesterol 12.2, Sodium 239, Carbohydrate 30.1, Fiber 5.3, Sugar 10.3, Protein 5.3

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.

CARROT-GINGER SOUP WITH ROASTED VEGETABLES



Carrot-Ginger Soup with Roasted Vegetables image

Add a can of beans to vegetable purees like we did here. It adds fiber and makes the soup extra filling.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil, plus more for drizzling
2 scallions, sliced (white and green parts separated)
2 tablespoons chopped peeled fresh ginger
2 cloves garlic, smashed
5 carrots, chopped
Kosher salt and freshly ground pepper
1 14-ounce can light coconut milk
1 15-ounce can cannellini beans, undrained
1/2 acorn squash, seeded and chopped into 3/4-inch pieces
3 cups roughly chopped broccoli florets and tender stems (about 1 head)
2 slices crusty bread, cut into 1-inch pieces, plus more bread for serving

Steps:

  • Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
  • Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted, about 15 minutes.
  • Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.

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.

COLD CARROT SOUP WITH GINGER



Cold Carrot Soup With Ginger image

Make and share this Cold Carrot Soup With Ginger recipe from Food.com.

Provided by Alia55

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons fresh gingerroot, grated
1/2 teaspoon curry powder
1 1/2 lbs carrots, sliced
1/4 cup uncooked rice
4 cups chicken stock
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup whipping cream

Steps:

  • In a large saucepan or soup pot, melt butter, add onion and garlic and cook until tender. Add ginger and cook a few minutes more. Do not allow mixture to brown.
  • Add curry powder and cook 2 minutes longer.
  • Stir in carrots and mix well with onions.
  • Add rice, stock, salt and pepper.
  • Bring mixture to boil, reduce heat, cover and simmer gently until carrots are tender about 45 minutes.
  • Puree soup in blender. Chill thoroughly and stir in cream.

Nutrition Facts : Calories 471, Fat 31.2, SaturatedFat 18.2, Cholesterol 104, Sodium 1107.2, Carbohydrate 39.6, Fiber 5.5, Sugar 12.8, Protein 10.1

GINGERED CARROT SOUP



Gingered Carrot Soup image

Categories     Soup/Stew     Blender     Food Processor     Ginger     Vegetable     Lunch     Orange     Carrot     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 10

2 tablespoons vegetable oil
1/2 cup minced onion
1/4 cup minced peeled fresh ginger
3 cups (or more) chicken stock or canned low-salt chicken broth
4 cups sliced peeled carrots (about 1 1/2 pounds)
1 cup orange juice
1/2 cup half and half
1/4 teaspoon ground cinnamon
1/4 cup matchstick-size strips peeled carrot (for garnish; optional)
1 tablespoon matchstick-size strips peeled fresh ginger (for garnish; optional)

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 minutes. Add 3 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
  • Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half. Cook over low heat 5 minutes. Mix in ground cinnamon. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.) Ladle soup into bowls. Top soup with carrot and ginger strips, if desired, and serve.

CARIBBEAN CARROT-GINGER SOUP



Caribbean Carrot-Ginger Soup image

I developed this recipe while in the Dominican Republic. Living in a small, rural beach town, I had to be resourceful with ingredients that were available and affordable. Carrots grow like crazy there, so this was an easy, delicious recipe that I used to make for my friends during the rainy season. It's the first recipe I really ever developed myself, and I still love it. Garnish as desired with microgreens, chopped chives, toasted sliced almonds, or chia seeds.

Provided by Jessica Lawson

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

Time 55m

Yield 4

Number Of Ingredients 9

1 tablespoon salted butter
1 tablespoon olive oil
2 cups coarsely chopped onion
1 ½ pounds carrots, peeled and cut into chunks
3 tablespoons chopped fresh ginger
3 cups low-sodium vegetable broth, or more as needed
¼ teaspoon salt, or more to taste
¼ teaspoon ground white pepper
½ cup full-fat unsweetened coconut milk

Steps:

  • Heat butter and oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 6 minutes. Add carrots and ginger; cook for 1 to 2 minutes more. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, covered, until carrots are very tender, 20 to 30 minutes.
  • Puree soup with an immersion blender until smooth and creamy, or let cool slightly and blend in a blender, working in batches as needed. Return to heat and add more broth as needed for desired consistency; soup should be thick. Season with pepper and additional salt if needed.
  • Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 26.9 g, Cholesterol 7.6 mg, Fat 12.8 g, Fiber 6.2 g, Protein 2.9 g, SaturatedFat 7.7 g, Sodium 440.8 mg, Sugar 11.3 g

GINGER-CARROT SOUP



Ginger-Carrot Soup image

Plenty of carrots, sweet potatoes, and ginger come together in a silky soup that's easy to freeze and reheat so it's always ready to warm (you) up.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 10

2 tablespoons olive oil
2 medium onions, chopped
2 pounds carrots, chopped
2 sweet potatoes (1 1/4 pounds total), peeled and chopped
1 piece fresh ginger (2 inches long), peeled and finely chopped (2 tablespoons)
2 cans (14.5 ounces each) reduced-sodium chicken broth
Coarse salt and ground pepper
2 to 3 teaspoons sugar
2 to 3 teaspoons fresh lemon juice (from 1 lemon)
1/4 cup heavy cream (optional)

Steps:

  • In a large (5-quart) saucepan, heat oil over medium; add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add carrots, sweet potatoes, ginger, broth, and 4 cups water. Season with salt and pepper.
  • Bring to a boil, reduce to a simmer, and cook until vegetables are tender, about 20 minutes. Working in batches, puree mixture in a blender until smooth; add sugar and lemon juice to taste. Season with salt and pepper, if necessary. (If freezing, proceed to step 3.) Return soup to pan; heat over medium, stirring in cream, if desired.
  • To freeze: Cool to room temperature. Divide among airtight containers (leaving 1 inch space at top), and freeze up to 3 months. To heat, place container upside down under hot tap water to release block of soup; place in a medium saucepan. Cover, and cook over medium-low, adding water to thin, if necessary. Stir in cream, if desired.

Nutrition Facts : Calories 134 g, Fat 3 g, Fiber 4 g, Protein 3 g

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From risegardens.com


CREAMY CARROT GINGER SOUP FALL RECIPE FOR ENTERTAINING
2020-09-09 Heat oil in a heavy large saucepan over medium-high heat. Add onion, ginger and garlic. Saute until tender and fragrant, about 5 minutes. Add carrots. Stir to combine well. Add chicken stock. Cover and simmer until carrots are tender, about 30 minutes. Puree soup using a hand held immersion blender, blender or food processor. Return to saucepan.
From kidsumers.ca


HOW TO MAKE EASY CARROT, ORANGE AND GINGER SOUP - COMPASS
Instructions. In a heavy based saucepan, heat the olive oil over a moderate heat. Add the onions, stir and cook for 3 minutes or until the onions begin to sweat. Add the garlic and ginger, stir and cook for a further 2 minutes. Add the pepper, salt, coriander, cumin and orange zest, stir and cook for a further 2 minutes.
From compassandfork.com


BEST EVER CREAMY CARROT GINGER SOUP - THE BUSY BAKER
2018-01-21 Instructions. 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.
From thebusybaker.ca


CARROT GINGER DRESSING RECIPE - LOVE AND LEMONS
2022-01-17 Instructions. Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the carrots with olive oil and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until the carrots are soft. Transfer the cooked carrots to a blender and add ⅔ cup water, the olive oil, vinegar, ginger, and salt.
From loveandlemons.com


VEGAN CARROT GINGER SOUP - LOVING IT VEGAN
2019-08-24 Add in the sliced carrots and toss up with the onions, and then add the vegetable stock, orange juice, lemon juice and coconut milk. Bring to the boil and then lower the heat, cover the pot and let it simmer until the carrots are tender. Remove from the heat and blend with an immersion blender until smooth.
From lovingitvegan.com


COMFORTING CABBAGE SOUP WITH GINGER RECIPE | EATINGWELL
Step 1. Heat oil in a large pot over medium heat. Add onion and carrots and cook, stirring, until starting to soften, about 3 minutes. Add garlic, ginger, turmeric and crushed red pepper. Cook, stirring, until fragrant, about 1 minute. Add broth, tomatoes and their juices, salt and pepper; bring to a boil. Stir in cabbage and zucchini; return ...
From eatingwell.com


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