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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (633g) Recipe makes 4 servings The following items or measurements are not included below: 2 pieces fresh ginger |
||
| Calories 963 | ||
| Calories from Fat 811 | (84%) | |
| Amount Per Serving | %DV | |
| Total Fat 90.1g | 138% | |
| Saturated Fat 50.0g | 250% | |
| Monounsaturated Fat 26.3g | ||
| Polyunsaturated Fat 9.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 291mg | 97% | |
| Sodium 505mg | 21% | |
| Potassium 1021mg | 29% | |
| Total Carbohydrate 32.3g | 10% | |
| Dietary Fiber 5.6g | 22% | |
| Sugars 12.6g | ||
| Protein 11.2g | 22% | |
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Creamy Carrot-Ginger Soup
By: Elmotoo
Jul 4, 2003
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.
SERVES 4 -6
Ingredients
- 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
Directions
1
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.2
Add the chicken stock and bring to a boil.3
Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.4
Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.5
Season to taste with salt and pepper.
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- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Carrots
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
Featured Reviews for This Recipe
From: Chef floWer
On Jul 5, 2007
You know when something is really nice when a four year old says 'Mummy this soup is really yummy' – Changes I made was I added less ginger and less (lactose free) cream. Perfect for our cold winter. Thank you Elmotoo
From: Engrossed
On Dec 26, 2006
This is a very nice, creamy and mild tasting soup. It screamed for me to add a tablespoon of curry powder. I used less oil. I used a whole chopped white onion. I used peeled baby carrots cut into rounds. I added extra ginger. I used a 32oz box of organic vegetable broth. I used my immersion blender to puree the carrots in the broth and then added the cream until it was heated it through (I don't like boiling cream). Thanks for the recipe. Made for Holiday Tag.
From: DiB's
On Sep 27, 2003
Excellent soup moxie! I used vegetable stock so my daughter could eat this and we loved it! Easy and delicious! We will be making this again and my daughter has requested this recipe for her "moving out" cookbook! Di 
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