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.

Naturally gluten-freeNo added sugarFreezer-friendly

Contains: milk. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Bowl of smooth orange carrot ginger soup with a swirl of cream and herbs
  • Prep 15 min
  • Cook 35 min
  • Total 50 min

Updated

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

  1. Saute. In a large frying pan, saute the onion and very thinly sliced ginger root until the onions are clear, not brown.
  2. 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.
  3. Puree. When the carrots are done, place the onions, ginger and drained carrots in a blender or food processor and puree.
  4. Combine. Combine the puree with the cinnamon and the rest of the chicken broth and stir until evenly blended.
  5. Serve. Serve hot in soup bowls. Swirl a small amount of cream on top before serving.

Gluten-freeNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • 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.

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