Janice Gill's Note:
A small cup of this soup makes a beautiful starter while a large bowl with a home-made roll is a good lunch dish. The ginger acts as a digestive it is well tolerated by those with digestive upsets.
My Private Note
Units: US | Metric
- 1In a sauce pan cook the onion and the gingeroot in the clarified butter over moderate heat until the onion is softened.
- 2Add the stock, carrots, and the sugar, bring the liquid to a boil, and simmer the mixture, covered, for 35 minutes, or until the carrots are tender.
- 3In a blender or in thefood processor fitted with a steel blade, puree the mixture in batches.
- 4Force through a fine sieve and stir in the cream and heat the mixture over low heat stirring occasionally for 4 minutes.
- 5In a larger saucepan melt the unsalted butter over moderate heat.
- 6Add the flour, and cook, stirring for 4 minutes or until the mixture is foamy.
- 7Stir the carrot mixture into the roux with the orange zest and salt and pepper to taste.
- 8Simmer for at least 5 minutes but do not boil.
- 9Garnish with chopped parsley and very thin slices of carrot.
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Nutritional Facts for Carrot Ginger Soup
Serving Size: 1 (229 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 410.1
- Calories from Fat 255
- Total Fat 28.3 g
- Saturated Fat 16.6 g
- Cholesterol 82.4 mg
- Sodium 449.1 mg
- Total Carbohydrate 30.6 g
- Dietary Fiber 4.1 g
- Sugars 10.9 g
- Protein 9.9 g