Carrot Ginger Soup Recipe

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Carrot Ginger Soup

Jane Kirschner-Tuccillo

By
@AnnabellefromSanibel

I love ginger, and it's so good for you too, but great at spicing up lots of different foods, so I add it to our morning oatmeal (with lots of other fruits and nuts too) and put it into marinades, soups and desserts with abandon!


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

40 Min

Ingredients

1 lb
carrots, scraped and sliced
2
medium onions, sliced
2 Tbsp
butter, or margerine
2 Tbsp
flour
1 qt
chicken stock
1 c
1/2 and 1/2 or thai cocoanut milk
1
inch of grated, fresh ginger
salt and pepper to taste

Directions Step-By-Step

1
Saute the onions,carrots and ginger in a large soup pot till the onions are limp but not brown. Add the flour and saute for 2 minutes, stirring constantly. Add the chicken stock, a little at a time. Bring to a boil, reduce heat and let simmer till the carrots are soft.
2
Let cool slightly, and in small batches, pour the soup into the blender and blend each batch till smooth, saving the batches in a clean bowl till all is blended. Return soup to the pot and add enough cream or cocoanut milk to make a smooth soup. Add salt and pepper to taste and serve immediately or reheat for later!

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy