Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Carrot Ginger Soup Recipe
    Lost? Site Map

    Carrot Ginger Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 6-12



    Units: US | Metric


    1. 1
      In a sauce pan cook the onion and the gingeroot in the clarified butter over moderate heat until the onion is softened.
    2. 2
      Add 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.
    3. 3
      In a blender or in thefood processor fitted with a steel blade, puree the mixture in batches.
    4. 4
      Force through a fine sieve and stir in the cream and heat the mixture over low heat stirring occasionally for 4 minutes.
    5. 5
      In a larger saucepan melt the unsalted butter over moderate heat.
    6. 6
      Add the flour, and cook, stirring for 4 minutes or until the mixture is foamy.
    7. 7
      Stir the carrot mixture into the roux with the orange zest and salt and pepper to taste.
    8. 8
      Simmer for at least 5 minutes but do not boil.
    9. 9
      Garnish with chopped parsley and very thin slices of carrot.

    Ratings & Reviews:

    • on December 07, 2007


      I tied this recipe after another one, and found it very tasty. Watch for the ginger taste, a 1/4 cup was a bit too strong and came through in the final dish. I would reduce this amount slightly next time. None the less it was most enjoyable. Well done. Thanks Bangers n'Mash.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2002


      The soup has an excellent flavour. However, i only sifted parts of the soup through the filter; i didn't want to waste the ingredients. the soup wasn't silky smooth, but myfamily still likes it. I guess it's just a personal preference thing.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes