Carrot Soup with Ginger
A smooth, bright carrot soup pureed with onion and fresh ginger, seasoned with cinnamon and finished with a swirl of light cream.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
Jump to: Ingredients | Instructions | Tips | Print recipe
Sandra Mills's carrot soup is silky and golden, with the warmth of fresh ginger and a hint of cinnamon. The onion and thinly sliced ginger are sauteed just until clear, the carrots simmer in chicken broth, and everything is pureed together.
A swirl of light cream on top makes it look as good as it tastes. Serve it hot.
Ingredients
- 1 large white onion, diced
- 2 tablespoons fresh ginger root, sliced thin
- 1 pound of carrots
- 4 cups chicken stock or 2 cans College Inn Chicken Broth
- 1 teaspoon cinnamon
- Small amount of light cream
Instructions
- Saute. In a large frying pan, saute the onion and very thinly sliced ginger root until the onions are clear, not brown.
- Simmer the carrots. Peel and slice the carrots. In a large saucepan, place the carrot slices in the chicken broth. Bring to a boil and simmer until the carrots are cooked through.
- Puree. When the carrots are done, place the onions, ginger and drained carrots in a blender or food processor and puree.
- Combine. Combine the puree with the cinnamon and the rest of the chicken broth and stir until evenly blended.
- Serve. Serve hot in soup bowls. Swirl a small amount of cream on top before serving.
Tips
- When blending hot liquids, fill the blender no more than half full and hold the lid down with a towel.
- For a vegetarian version, use vegetable broth.
More soup recipes
All soup recipes | All recipes | Cooking guide and safe temperatures